Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Fresh parsley, chopped
Method
- In a bowl, combine the couscous and boiling water. Cover it for about 5 minutes until the water is absorbed.
- Fluff the couscous with a fork once it has cooled down.
- Add in the cherry tomatoes, cucumber, red onion, and chickpeas. Stir to mix everything well.
- Drizzle olive oil and lemon juice over the salad. Season with salt and toss again.
- Garnish with fresh parsley before serving.
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