1½ cup(360ml)boiling water or vegetable broth (see notes)*
1 can(15oz/425 grams)chickpeas, rinsed and drained
1 cup(200 grams)cherry tomatoes, halved
1medium-sized cucumber, deseeded and chopped
⅓ cup parsley, chopped
3Tbspextra virgin olive oil
1large lemon, juice and zest
1 garlic clove, pressed or minced
½ scant tspfine salt, plus more to taste
⅛tspblack pepper, plus more to taste
Bring the water with the salt to a boil. Skip the salt if you use salty broth.
Place the couscous into a large heatproof salad bowl (metal or glass container are fine) and pour over the boiling water or broth. Cover with a lid, leave for 5 minutes until fluffy and the liquid has been absorbed.
Uncover and run a fork through the couscous to fluff it up and separate the grains. Let it cool for about 30 minutes before adding the rest of the ingredients.
Add the chickpeas, the tomatoes, the cucumber, and the fresh parsley to the bowl.
Place all the ingredients for the dressing in a jar with a lid and give a good shake. Alternatively, place them in a bowl and whisk vigorously.
Pour over the salad and toss well to combine. Taste and adjust the seasoning according to your taste.
It's ready to serve immediately, or you can put it in the fridge until you're ready to enjoy it. It can be served cold or at room temperature.
Couscous: usually the couscous to water ration is 1:1, however, different brands might vary on the proportion of liquid. Make sure you read the package instructions and adjust the recipe accordingly.
Storage: It keeps well in the fridge up to 3 days in an airtight container, but check again the flavor before serving, you might want to add extra lemon juice or olive oil.
*if you use larger tomatoes (eg. Roma tomatoes), just make sure to remove seeds and excess liquid, otherwise, they will seep water as the couscous is stored.
Note:the nutritional values are only estimates for 1 serving. They are provided by an online nutrition calculator and they should not be considered as a substitute for a nutritionist’s advice.