This salad is a classic in my summer repertoire (I also used to make it on a regular basis as a student because it is so simple and cheap!).
It is fresh, quick and easy to make, healthy and satisfying. It’s great for starter, as a main and for picnics. Feel free to add raisins and/or pomegranate seeds to it for a touch of sweetness or a splash of colour. I often do…
1 cup couscous
1 can chickpeas
2 celery stalks, chopped
2 tomatoes, chopped
1 cucumber, chopped
1/2 onion, chopped
1/3 cup olive oil
1 lemon juice
salt & pepper
a handful of fresh herbs, chopped: mint, basil, parsley etc.
Mix all the ingredients together in a bowl and place in a fridge for about 30 mins to allow the couscous to “cook”. Basically, it will absorb all the juices and become soft and nice. Check the seasoning and texture before serving (if it is too dry, add olive oil).
PS: if you need a gluten-free option, replace the couscous by quinoa (in which case, you’ll need to cook the quinoa beforehand).