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Avocado, chickpeas & spinach turmeric couscous

Chickpeas avocado spinach turmeric cous-cous

A gorgeous and nutrient-rich vegan couscous recipe, ready in only 10 min. Great for lunch, dinner or lunch box.

Ingredients

  • 1 avocado
  • a handful of spinach leaves
  • 1/2 Romano pepper
  • 1/2 chickpeas can (drained)
  • a pinch of dried oregano
  • 2-3 spring onions
  • a dash of lemon juice
  • a sprinkle of extra-virgin olive oil
  • sea salt to taste

For the couscous

  • a cup of wholemeal couscous
  • a dash of zaatar
  • a dash of turmeric
  • a dash of sumac

Gluten-free option ( 20 min cooking time)

  • a cup of millet cous-cous
  • a dash of zaatar
  • a dash of turmeric
  • a dash of sumac

Method

Chickpeas avocado spinach turmeric cous-cous

Avocado, chickpeas and spinach couscous

Ingredients
  

For the salad

  • 1 avocado
  • a handful of spinach leaves
  • 1/2 Romano pepper
  • 1/2 chickpeas can drained
  • a pinch of dried oregano
  • 2-3 spring onions
  • a dash of lemon juice
  • a sprinkle of extra-virgin olive oil
  • sea salt to taste

For the couscous

  • a cup of wholemeal cous-cous
  • a dash of zaatar
  • a dash of turmeric
  • a dash of sumac

Instructions
 

  • Place the spices in a cup, add some boiling water from the kettle, and use this water to prepare the cous-cous according to the packet instructions.
  • While you waiting for the cous-cous to be ready, wash and chopped all the vegetables, place then in a bowl and add the drained chickpeas.
  • Season with the olive oil and lemon juice, stir well and add a 2-3 tablespoon of the cous-cous, mix and serve!
  • Place the spices in a cup, add some boiling water from the kettle, and use this water to prepare the couscous according to the packet instructions.
  • While you waiting for the couscous to be ready, wash and chop all the vegetables, place them in a bowl and add the drained chickpeas.
  • Season with the olive oil and lemon juice, stir well and add a 2-3 tablespoons of the couscous, mix and serve!

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