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Couscous with chickpeas and mint

as side dish or vegetarian main course

  • 420 g chickpeas, dried
  • 130 g couscous, dried
  • 350 ml water
  • 1 clove garlic, raw, peeled, crushed
  • 1 pcs onion, small, peeled, diced
  • 1 tbsp mint, fresh, chopped
  • 1 tsp salt, fresh ground

  1. Rinse dried chickpeas and soak in water overnight; the next morning drain and cook in pot of simmering salted water for 80 minutes.
  2. Drain well and place in colander.
  3. In a small bolw combine lemon juice, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Bring water to a boil and season with remaining spices; stir in couscous and remove from the heat. Cover and let it rest for 10-15 minutes or until liquid is absorbed.
  5. Flake couscous with fork.
  6. Transfer chickpeas and couscous in a bowl; add lemon mixture and chopped mint.
  7. Toss to combine and serve as main vegetarian dish or a side dish. Goes well for crusted lamb.

Good points

  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 306.08 kcal
Carbohydrates: 56.66 g
Cholesterol: 0 mg
Sugar: 6.11 g
Protein: 13.8 g
Fat: 2.96 g

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