Vegetable Couscous
Moroccan · Salad · 30 min · 6 servings
Ingredients
- 300 g couscous
- 350 ml hot vegetable stock
- 1 courgette
- 1 red pepper
- 1 cucumber
- 100 g chickpeas
- Half a bunch each of parsley and mint
- 1 lemon
- 60 ml olive oil
- Cumin, salt
Instructions
- Pour the hot stock over the couscous, cover, and leave 8 minutes.
- Fluff with a fork — a spoon crushes the grains.
- Griddle or pan-fry the courgette and pepper.
- Chop the cucumber, chickpeas and herbs.
- Toss everything with lemon, olive oil and cumin.
- Serve at room temperature.
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