🍽️ Couscous Salad with Creamy Chickpea Dip

Name: Couscous Salad with Creamy Chickpea Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Couscous (Instant); 10 Cherry tomatoes; 10 yellow Cherry tomatoes; 6 tbsp Olive oil; 1 handful Cilantro; 2 handfuls flat-leaf Parsley; 2 tbsp white Balsamic vinegar; 2 Pinches Cumin (ground)

324 kcal · 30 min · 4 servings

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Ingredients

200 g Couscous (Instant)
10 Cherry tomatoes
10 yellow Cherry tomatoes
6 tbsp Olive oil
1 handful Cilantro
2 handfuls flat-leaf Parsley
2 tbsp white Balsamic vinegar
2 Pinches Cumin (ground)

Instructions

1. Place the chickpeas in a sieve and let the water drain off.
2. Blend the drained chickpeas together with the crème fraîche, tahini, lemon juice, olive oil, and garlic cloves until you have a smooth paste.
3. Season the dip to taste with salt and pepper.
4. Place the couscous in cold water for 15 minutes to soften.
5. Wash the tomatoes and cut them in half.
6. Wash the herbs and pat them dry with kitchen paper.
7. Remove the leaves from the stems and chop them finely.
8. Heat 2 tablespoons of olive oil in a non-stick pan.
9. Sauté the tomatoes in the pan, stirring, for about 3 minutes.
10. Drain the couscous and add it to the pan.
11. Toss everything together briefly in the pan.
12. Transfer the mixture to a bowl.
13. Stir in the chopped herbs, vinegar, and remaining olive oil.
14. Season the salad with salt, pepper, and cumin.
15. Serve the salad with pita bread.

Nutrition per serving

kcal: 324
Protein: 7 g · Fett/Fat: 16 g · Carbs: 38 g