Servings:
4
Prep time:
10
Cooking time:
5
INGREDIENTS
- - 250 g cooked chickpeas
- -200g Probios’ whole wheat cous cous
- -200g sundried tomatoes in oil
- -1 lemon
- -3 tablespoon pine nuts
- -4 mint sprigs
- -200g vegetable stock
- -extra virgin olive oil
- -salt
- -pepper
INSTRUCTIONS
- Boil the vegetable stock, then combine it in a bowl with the cous cous with a drizzle of oil. Cover and soak for 5-7 minutes. Then, fluff it up with a fork and let it cool down.
- Toast the pine nuts until they’re crunchy and golden. Let them cool down too.
- Drain the sundried tomatoes and mince them. Then, mince the mint and keep a couple leaves to decorate.
- Combine the cous cous with the chickpeas, the sundried tomatoes and the mint, then season with the lemon juice, 4 tablespoons oil, a sprinkle of salt and pepper. Finish with the pine nuts and the mint leaves.
