Couscous Salad with Chickpeas

Ingredients

• 200 g Couscous
• 1 red bell pepper
• 0.5 bunch arugula
• 6 tbsp olive oil (60 ml)
• Lemon juice
• Salt
• Pepper
• Cumin
• 1 Garlic clove
• 1 Red Onion
• 1 can chickpeas (280 g; drained weight)

Instructions

1. 1.

   Place couscous in a bowl, pour 200 ml boiling water over it, cover and let stand for 10 minutes. Then fluff with a fork.

2. 2.

   Drain chickpeas in a sieve, rinse, and let drain.

3. 3.

   Wash the pepper, dry, halve, deseed, and dice into small cubes. Rinse arugula, wash, and let drain. Peel onion and slice thinly.

4. 4.

   In a large bowl mix olive oil with lemon juice, salt, pepper, and cumin. Peel garlic and squeeze in. Combine couscous, chickpeas, arugula, and pepper, then garnish with onions. Serve the salad in bowls.