INGREDIENTS
1 cup wholemeal couscous
1 400g/14oz can chickpeas, rinsed and drained
6 sun-dried tomatoes packed in oil, cut into strips
1 tbsp capers
2 tbsp kalamata olives, cut into quarters
2 celery stick, cut into small pieces
1 bunch parslet, finely chopped
2 lemons, juiced
2 tbsp olive oil
1 tps cumin
½ tsp salt
¼ tsp cayenne pepper
INSTRUCTIONS
Cook the couscous according to the package instructions.
In a small bowl whisk together the lemon juice, olive oil and spices.
In a large mixing bowl combine all ingredients and the dressing until well combined.
bon appetit
No comments:
Post a Comment