Couscous Lunch Bowl

The recipe

Instructions

1. 1
   Put the couscous in a bowl with the crumbled stock cube, pour over 200ml boiling water, cover and leave for 5 minutes.
2. 2
   Drain and rinse the chickpeas, and dice the cucumber and halve the cherry tomatoes.
3. 3
   Fluff the couscous with a fork and stir through the chickpeas, cucumber, tomatoes and chopped mint.
4. 4
   Dress with the olive oil and a good squeeze of lemon juice.
5. 5
   Season with salt and pepper and serve, or chill for a packed lunch.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.