160g dry pearl couscous
10 ml olive oil
1 can chickpeas
300g cherry tomatoes, quartered
½ tsp salt
¼ tspground black pepper
½ cucumber, sliced into half-moons
¼ cup (34 g) black olives, sliced
3 Tbsp (6 g) fresh mint leaves, chopped
2 Tbsp (3 g)fresh basil, chopped
2 Tbsp (2 g)fresh parsley, chopped (optional)
¼ cup (34 g) roasted unsalted almonds, chopped (optional)
45 ml extra virgin olive oil
45 ml red wine vinegar
½ lemon, juiced
¼ tsp paprika powder
- Cook the couscous according to the package instructions, then drain.
- Meanwhile, to a medium pan on medium-high heat, add the oil, chickpeas, tomatoes, salt, and pepper. Cook for about 5 - 7 minutes, stirring occasionally. Remove from the heat.
- In a small bowl, mix together the ingredients for the dressing.
- To a large bowl, add the drained couscous, tomato and chickpea mixture, cucumber slices, olives, and fresh herbs. Add the dressing, toss to combine, sprinkle over the almonds.
Recipe originally found at: https://www.pickuplimes.com/recipe/warm-pearl-couscous-salad-542