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Couscous Sallad

Prep time: 20 min | Total time: 30 min |

Additional soaking time: 24 hours

Conservation: 4 days |

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Allergens: Gluten, Corn

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Ingredients

Procedure

Cook together the chickpeas and the beans (approx 20 minutes in a pressure cooker)

Squeeze the limes, then add 1 tbsp olive oil (the other tbsp is for the couscous), 1/4 tsp salt (the other tsp is for the couscous) and spices

Chop the the onions into small pieces

Marinate the chopped onions in the lime dressing prepared earlier

Quarter the tomatoes

Cook the couscous according to package instructions (typically: soak the couscous for 5 min in 4 dl boiling water with 1 tbsp olive oil and 1 tsp salt. Keep the lid on.)

Transfer the cooked couscous to a large bowl, add the marinated onions and lime dressing mixture to the couscous

Add all the remaining ingredients to the couscous and stir well

Serve it immediately or refrigerated

Nutritional Information (per portion)

Calories: 434
Carbohydrates: 75 g
Protein: 19 g
Fat: 8 g
Iron: 4.1 mg
Calcium: 84.1 mg

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Couscous Sallad

Ingredients

For the placeholder:

Procedure

Nutritional Information (per portion)