The cold couscous with cherry tomatoes, chickpeas, and lemon is a perfect solution for those looking for a quick, fresh, and tasty dish, ideal for summer or a light lunch.
This couscous recipe is easy to prepare, rich in plant-based proteins, and full of Mediterranean flavors.
The summer couscous is perfect for those who want a healthy and nutritious meal without sacrificing taste. Thanks to the combination of chickpeas, an excellent source of protein, and fresh cherry tomatoes, rich in vitamins, this recipe is a wellness concentrate.
The final touch of lemon, with its refreshing acidity, enhances the flavors and adds a lively note to every bite.
One of the best features of the quick couscous is its versatility: it can be served as a main dish, accompanied by crunchy vegetables, or turned into a delightful couscous salad perfect for a picnic or office lunch. Additionally, being a no-cook dish, it is ideal for those who have little time in the kitchen but still want to enjoy a delicious and balanced meal.
If you’re looking for an easy and tasty idea for a light lunch, try this cold couscous recipe with chickpeas, cherry tomatoes, and lemon. With few ingredients and a simple preparation, you’ll have a delicious and nutritious dish, perfect for any occasion.
By following a few simple steps, you can achieve perfect couscous, fluffy and flavorful, that will win everyone over at the first taste.
Prepare it in advance and enjoy it fresh, perhaps with a drizzle of olive oil and some aromatic herbs to make it even more irresistible!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 1 1/2 cups couscous
- 1 cup water
- 5.3 oz asiago
- 12.3 oz cherry tomatoes
- 1 cup cooked chickpeas
- 2 tbsps extra virgin olive oil
- zest of one lemon with juice
- basil
- salt to taste
- 7 oz tuna
Tools
- non-stick frying pan
- stainless steel pots
- cutting board
- extra virgin olive oil
Steps
Heat the water to a boil and pour it over the couscous, adding the two tablespoons of oil and covering it, letting it rest for 10 minutes.
Fluff the couscous with a fork, wash and cut the cherry tomatoes
Add the cherry tomatoes, asiago, chickpeas, tuna, lemon zest, and juice to the couscous, and fresh basil. Adjust the salt and drizzle with oil.
Mix everything well and keep in the fridge until ready to serve.
The cold couscous with cherry tomatoes, chickpeas, and lemon is ready… Enjoy your meal!
