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Lemon Chickpea Couscous Salad for Lunch

Print Recipe
Servings: 2 servings
Ingredients Method

Ingredients
  

  • ½ cup dry couscous
  • ½ cup boiling water or amount specified on package
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground cumin
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Method
 

  1. Prepare couscous with the water according to its package. Fluff with a fork and spread in a shallow bowl.
  2. Whisk olive oil, lemon juice, cumin, and a little pepper.
  3. Toss chickpeas, cucumber, tomatoes, and parsley with the couscous and dressing.
  4. Taste before adding salt. Divide into two containers and chill promptly.
  5. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.