Vegetable Couscous with Chickpeas

Ingredients

• 450 ml vegetable broth
• 0.5 lemon
• 350 g instant couscous
• 4 tomatoes
• 200 g canned chickpeas
• 40 g parsley (2 bunches)
• 2 tbsp white wine vinegar
• Salt
• Pepper

Instructions

1. 1.

   Bring the broth to a boil in a pot. Squeeze half a lemon.

2. 2.

   Stir 1–2 tbsp lemon juice into the hot vegetable broth, add couscous, remove from heat and cover for about 10 minutes to absorb liquid.

3. 3.

   Meanwhile wash, peel, and dice the tomatoes.

4. 4.

   Drain chickpeas, rinse them, and let them dry well. Wash parsley, shake off excess water, and chop.

5. 5.

   Mix couscous with tomatoes, chickpeas, parsley, and vinegar; season with salt, lemon juice, and pepper. Serve the vegetable couscous with chickpeas warm or cold.