Chickpeas and Couscous

It’s hot today, and humid: a good day for a quick, vegan salad supper. My deck garden is starting to supply some of the ingredients, and the others are pretty much pantry staples for us. Here’s how I throw together a Chickpea-Couscous salad for two:

2/3 c couscous

1/2 c cooked (canned) chickpeas

1 c cherry tomatoes, halved

1 c broccoli florets, divided into very small pieces

1 small red pepper, diced into 1/4” squares

a handful of chives, finely chopped

a handful of mint leaves, finely chopped

a handful of oregano leaves, finely chopped

1/4 c olive oil

1/4 c lemon juice

salt and pepper to taste

Put the couscous in a 2 cup measuring cup and add 2/3 c boiling water. Cover and let sit for 5 minutes.

Drain the chickpeas and rinse well: I use half a standard tin, so I freeze the other half for next time.

Mix the olive oil and lemon juice together.

Mix the chickpeas, cooked couscous, all the veggies and the herbs, pour in the dressing, mix some more, add salt and pepper to taste, and refrigerate for an hour or more.

That’s it. You can serve it over lettuce, or not. You can add garlic, or not. Or harissa spice. Or raisins. It has veggies, protein, carbohydrates, and a bit of good oil. And it takes less than ten minutes to make. What could be better on a hot and humid day?

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