Tasty Cous Cous with Chickpeas, Sun-dried Tomatoes and Mint

Servings: 4
Prep time: 10
Cooking time: 5
  1. 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
  2. Toast the pine nuts in a pan until they are golden and crispy. Let cool these too
  3. 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
  4. 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