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Couscous salad with chickpea and pomegranate

  • 200 g couscous
  • 400 ml water
  • 100 g almond flakes
  • 400 g chickpeas, pre-cooked
  • 1 tbsp olive oil
  • 2 tsp sherry wine vinegar
  • 1 tsp Hot green chili pepper, diced
  • 1 tsp lemon juice
  • 150 g apricots, fried, diced
  • 2 pcs pomegranate seeds (from 2 pomegranates)
  • 1 pcs Green pepper, deseeded, diced

  1. Place the couscous in a large mixing bowl. Add chopped chili pepper, olive oil, vinegar, and lemon juice. Stir.
  2. Pour boiling water over the couscous until just covered. Stir. Cover bowl and let sit for 8 minutes.
  3. Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover, then let sit for another few minutes.
  4. Add 2 drops of wine vinegar, green pepper, fried and chopped apricot, pre-cooked chickpeas, and pomegranate seeds. Season with a little extra salt and pepper if you think it needs it.

Good points

  • No cholesterol
  • Low in sodium
  • Low fat

To make it less hot, just leave out chili pepper from the recipe.

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 581.87 kcal
Carbohydrates: 89.55 g
Cholesterol: 0 mg
Sugar: 24.52 g
Protein: 19.73 g
Fat: 18.85 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com