Couscous Salad
Colourful couscous with cucumber, tomato, bell pepper and chickpeas – quick to make and perfect to take along.
- Prep time
- Prep time: 15 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Couscous200 g
- Cucumber1 piece
- Tomato2 piece
- Bell pepper1 piece
- Chickpeas1 can
- Mint0.5 bunch
- Lemon1 piece
- Olive oil3 tbsp
- Salt
Preparation
- 1
Pour the same amount of boiling water over the couscous, cover it and let it swell for 8 min. Fluff it up.
- 2
Finely dice the cucumber, tomato and bell pepper and chop the mint. (10 min)
- 3
Mix the vegetables, chickpeas and couscous.
- 4
Season with lemon juice, olive oil and salt and let the salad rest briefly.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Im Juni hat Gurke hier Saison — frischer und meist günstiger als importiert.
Why cooking in season pays offRein pflanzlich und mit 7 verschiedenen Pflanzenarten zahlt dieses Gericht direkt auf das Ziel von 30 Pflanzen pro Woche ein.
Why 30 plants a week?Ganz ohne Fleisch oder Fisch — eine durchschnittliche Mahlzeit in Westeuropa kommt auf rund 60 g.
How mangia shows your balanceSo viel zu diesem Gericht — wie sich deine ganze Woche summiert (Pflanzen, Fleisch, Saison), zeigt dir die mangia-Bilanz, ganz ohne Zählen.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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