Lunch
Couscous salad with chickpeas and pepper
North African flavours, ready in 15 minutes.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, protein, iron, vitamins A and C, unsaturated fats, vitamin C
LeafUp › Plates › Couscous salad with chickpeas and pepper
You need (serves 2)
- A cup of wholewheat couscous (about 175 g)
- A tin of chickpeas (400 g)
- A pepper and half a cucumber
- A handful of mint and parsley
- Juice of a lemon
- Two spoons of olive oil (2 tbsp)
- A teaspoon of cumin
How to make it
- Pour boiling water over the couscous to just cover it, cover and leave for 5 minutes, then fluff it with a fork.
- Chop the pepper, cucumber and herbs, and rinse the chickpeas.
- Mix everything with the lemon juice, oil and cumin.
Allergens This plate contains gluten. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Grapefruit can change how some medicines work. If you take regular medicine, check the leaflet or ask your pharmacist.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
