Servings:
4
Prep time:
10
Cooking time:
5
INGREDIENTS
- - 250 g of boiled chickpeas
- - 200 g couscous integral
- - 200 g tomatoes in oil
- - 1 lemon
- - 3 tablespoons pine nuts
- - 4 sprigs of mint
- - 200 ml vegetable stock
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Bring the vegetable soup to a boil, then pour over couscous with a little olive oil in a bowl. Cover and let revive the corn for 5-7 minutes. So stir with a fork and let it cool
- Toast the pine nuts in a pan until they are golden and crispy. Let cool these too
- Drain well dried tomatoes and cut them into small pieces with a knife. Next, finely chop the mint, except for a few leaves to decorate
- Mix the couscous in a bowl with the chickpeas, dried tomatoes and mint, then season with lemon juice, 4 tablespoons of olive oil, a sprinkling of salt and pepper. At the end sprinkle with pine nuts and garnish with mint leaves
