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Ingredients
- The Salad
-
14 ounces
chickpeas
-
1 cup
couscous
-
11/2 cup
boiling water
-
1/2 teaspoon
salt
-
1 teaspoon
olive oil
-
1/2
red onion finely chopped
-
1 handful
fresh mint and basil chopped
-
1/2
red pepper, seeded and chopped
-
1/2
yellow pepper, seeded and chopped
-
1 handful
cherry tomatoes halved
- The dressing
-
1/3 cup
sherry vinegar
-
2/3 cup
extra virgin olive oil
-
1/2 teaspoon
salt
-
1 pinch
ground black pepper
Directions
-
Boil the water in a pan (make sure it has a tight-fitting lid) add the salt and olive oil, when boiling add the couscous. Stir well.
-
Cover and remove from heat. Allow to sit for 5-10 minutes. Then fluff with a fork so the couscous is light and does not stick together.
-
Then fluff with a fork so the couscous is light and does not stick together.
-
n a bowl mix the couscous and all the vegetables and herbs.
-
Make the salad dressing by whisking the oil into the vinegar. Taste and season.
Pour the dressing onto the salad and make sure it is evenly coated.
-
Pour the dressing onto the salad and make sure it is evenly coated.
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