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Mediterranean Chickpeas Couscous Salad

Turmeric cous-cous rainbow salad

Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients.

Most of them are only spices that you can keep in your cupboard and use again to add flavor to your dishes. The use of spices and herbs is a great tool for a healthy diet, as they allow you to add flavor, without piling on the calories.

What you need to make this Mediterranean Chickpeas Couscous Salad

For the couscous

  • 1 bowl of couscous
  • a dash of turmeric
  • a dash of Zataar
  • a dash of cumin
  • a dash of sumac
  • Sea salt to taste

For the salad

  • 1/2 bag of spinach
  • 1/2 can of chickpeas
  • 1/2 red romano pepper
  • 3-4 spring onions
  • Extra virgin olive oil
  • a dash of lemon juice
  • a dash of sumac
  • chili ( optional)

Sea salt ( optional)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 are waiting for the couscous to be ready, wash and chop all the vegetables, place them in a bowl and add the drained chickpeas. Add the olive oil and lemon juice, stir well, and add a 2-3 tablespoons of the couscous, mix and serve!

Mediterranean chickpeas couscous with spinach and red peppers

Turmeric Couscous Salad with Spinach and Peppers

An easy Couscouas Salad that is quick to make. Brimming with Meditarranean flavors this couscous salad is great on its own or as an accompaniment to some chicken or fish.

Ingredients
  

For the Couscous

  • 1 bowl of cous-cous
  • a dash of turmeric
  • a dash of Zataar
  • a dash of cumin
  • a dash of sumac
  • Sea salt to taste

For the Salad

  • 1/2 bag of spinach
  • 1/2 can of chickpeas
  • 1/2 red romano pepper
  • 3-4 spring onions
  • Extra virgin olive oil
  • a dash of lemon juice
  • a dash of sumac
  • chili optional

Instructions
 

For the Couscous

  • Place the spices in a mug and add some boiling water from the kettle, stirring well.
  • Then place the couscous in a bowl, add the water form the mug ( the ration is 1 measure of couscous + 2 meusure of boiling water). Stir well, and cover with lid.

For the salad

  • In the meantime, wash and chopped all the vegetables, place then in a bowl and add the drained chickpeas. Add the olive oil and lemon juice, stir well and add a 2-3 tablespoon of the cous-cous, mix and serve!

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