Couscous Salad with Chickpeas, Pumpkin Seeds and Raisins
An aromatic couscous salad with chickpeas, crunchy vegetables and sweet-spicy raisins that tastes good cold and doesn't turn soggy in a jar. With lemon, cumin and fresh herbs, it's a light lunch to take on the go.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g whole wheat couscous
- 240 g canned chickpeas, drained
- 150 g cucumber
- 150 g cherry tomatoes
- 0.5 pc red onion
- 1 pc organic lemon (juice and zest)
- 20 g raisins
- 20 g pumpkin seeds
- 1 bunch parsley
- 5 g fresh mint
- 200 ml water
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp maple syrup
- salt
- pepper
Method
- Bring water to a boil with a pinch of salt, put the couscous in a bowl, pour the boiling water over it, stir in the raisins, cover and let it soak for 5 minutes.
- Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes until golden brown, then remove from the pan and let them cool.
- Rinse the chickpeas and let them drain. Cut the cucumber and tomatoes into small cubes, finely dice the onion, and finely chop the parsley and mint.
- Fluff the soaked couscous with a fork and let it cool completely.
- Whisk together the lemon juice, 1 tsp zest, olive oil, cumin, maple syrup, salt and pepper to make a dressing.
- Mix the couscous with the chickpeas, cucumber, tomatoes, onion, herbs and pumpkin seeds, season with the dressing and let it sit well to let the flavors develop.
- Divide the salad between two lunch boxes and sprinkle the pumpkin seeds on top only shortly before eating.