- 200g cucumbers
- 200g cocktail tomatoes
- 100g red onion
- bunch of basil
- 1 cup chickpeas
- 1 ½ cup couscous
- 1 lemon (juice)
- 2 Tbsp olive oil
Make couscous: Place one cup of couscous in a pot or container with a lid, add a pinch of salt. Pour boiling water over couscous, so that it is just above the level of couscous. Close with the lid and let the water get absorbed by the couscous. After 5 mins, fluff couscous with a fork. Set aside.
Finely chop cocktail tomatoes, cucumbers and red onions. Toss together with couscous and chickpeas, and then add chopped basil.
Squeeze 1 lemon. Add olive oil and 1 tsp salt – mix together.
Pour dressing over the couscous dish and gently toss. Add extra salt or pepper to taste.
Enjoy as a cold salad.
– Bushrah, one of those who harvest
Thank you for your time.
Website made with love by those who harvest.
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