Put couscous in a bowl, cover with 350 ml boiling water, cover and leave for 10 minutes. Fluff with a fork and cool.

Ingredients

• 280 gCouscous, dry
• 480 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 350 gTomatoes, red, ripe, raw, year round average
• 250 gCucumber, peeled, raw
• 20 gParsley, fresh
• 20 gOil, olive, salad or cooking
• 50 gLemon juice, raw
• 3 gSalt, table
• 350 gBeverages, water, tap, drinking

Method

1. Put couscous in a bowl, cover with 350 ml boiling water, cover and leave for 10 minutes. Fluff with a fork and cool.
2. Drain the chickpeas. Peel the cucumber; dice it and the unpeeled tomatoes, chop parsley and mix everything with the couscous.
3. Whisk lemon juice with 20 g oil and salt, then mix into the salad.