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🥗 Couscous Salad with Chickpeas

262 kcal · 30 min · 4 servings

Ingredients

• 200 g couscous
• 1 red bell pepper
• 0.5 bunch arugula
• 6 tbsp olive oil (60 ml)
• lemon (juice)
• salt
• pepper
• cumin
• 1 garlic clove
• 1 red onion
• 1 can chickpeas (280 g; drained weight)

Instructions

1. 1. Place the couscous in a bowl, pour 200 milliliters of boiling water over it, and let it sit covered for 10 minutes to absorb the water. Fluff the grains with a fork afterwards.
2. 2. Drain the chickpeas into a colander, rinse them under running water, and let them drain well.
3. 3. Wash the bell pepper, pat it dry, halve it, remove the seeds, and cut the flesh into small cubes. Pick the arugula leaves from the stems, wash them, and let them drain. Peel the onion and slice it into thin strips.
4. 4. In a large bowl, mix the olive oil with lemon juice, salt, pepper, and cumin. Peel the garlic and press it into the mixture. Fold in the couscous, chickpeas, arugula, and bell pepper, and garnish with the onion. Divide the salad into bowls and serve.

Nutrition per serving

• kcal: 262
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 31 g