Chickpea salad with Couscous

This is a no onion, no garlic recipe. Simple, clean, delicious and quick - this is great for the days when you have acidity and want light food. This quantity would serve around 3 adults.

 

Ingredients:
Couscous
1 cup uncooked couscous
1 and 1/2 cup boiling water
Handful of chopped coriander
Some freshly grated ginger
Some chopped raisins
Chilly powder or Black pepper powder
Salt to taste
Optional: A hint of Cinnamon powder

Chickpea Salad
3/4 cup uncooked chickpeas
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow bell pepper
2 small radishes
1 medium size tomato
1/2 cucumber
1 lime
Handful of chopped coriander
Olive oil
Salt and pepper to taste

Method:
Couscous

Uncooked couscous

1. In a large bowl, mix couscous, salt, pepper, cinnamon powder, grated ginger, coriander and raisins. Cover with boiling water, cover with a lid and set aside(for at least 5-7 minutes or according to packet instructions).

Cooked and fluffed up couscous

Chickpea Salad
1. Cook the chickpeas in one of the following ways:

• cook unsoaked chickpeas with salt and water for 45 minutes in an electric pressure cooker
• cook overnight soaked chickpeas with salt and water for 25 minutes in an electric pressure cooker
• use canned chickpeas
• use any other method to cook chickpeas that you prefer

2. Chop the vegetables - yellow, red and green peppers, radishes, cucumber and seeded tomato - in small cubes.

3. In a large mixing bowl, mix cubed vegetables, cooked chickpeas, coriander, olive oil, juice of one lime, salt and pepper/chilly powder.
Cover and let this rest for 5 minutes until the dressing is nicely absorbed.

Enjoy this as a light and quick meal.