This is a light and easy meal that’s ideal for lunch or dinner. It’s full of nutrients, while also filling you up.
Our cherry tomatoes are ripening, and we put them to good use in this dish.
250 g of small couscous pearls
olive oil to taste
1 can chickpeas
1 cucumber, cut into cubes
5 cherry tomatoes, cut into quarters
10 olives, sliced
Zaatar (optional; you can substitute with dried oregano)
parmesan to taste
salt to taste
Place the couscous in a large bowl, and pour boiling water into the bowl in increments. For the first pour, use just enough water for it to be quickly absorbed into the couscous. Then, eyeball pours afterward by adding just enough water to submerge all the pearls. (You want the water to be fully absorbed. Add a little bit at a time and wait for the couscous to absorb it so you don’t overwater and make the couscous mushy.) The couscous will cook into about 2 min. You’ll know it’s ready when the pearls are fluffy.
When the couscous is cooked, toss in the rest of the ingredients.
If you’re vegan, you can leave out the parmesan and substitute with more salt.
If you want to try other ingredients in the couscous, check out this recipe.