For the summer season, I love preparing many salads and today I suggest couscous with cherry tomatoes and chickpeas. A very simple salad that can also be prepared at the last minute, a fresh and tasty dish, great to take to the beach or the mountains, mainly a summer dish, but I have to tell you the truth, I also prepared it last winter leaving it a bit warm and it was fabulous.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Couscous with Cherry Tomatoes and Chickpeas
- 4 cups Gluten-free couscous
- 4 cups water (Warm)
- 7 oz dried chickpeas (Alternatively 14 oz cooked chickpeas)
- Half onion (Small)
- as needed basil
- 20 cherry tomatoes
- as needed salt
- as needed extra virgin olive oil
Tools
- 1 Bowl
- 1 Baking Pan
Preparation of Couscous with Cherry Tomatoes and Chickpeas
Let’s see how to prepare couscous with cherry tomatoes and chickpeas.
If you are using cooked chickpeas, heat them for 5/10 minutes as they are sometimes hard, and then drain them. If you have dried chickpeas, cook them in plenty of water for about 1 hour, checking the cooking, and once they are cooked, drain them well.
Take the couscous, I use an average glass per person, so fill 4 glasses with couscous and put it in a baking pan, fill as many glasses with warm water and pour over the couscous, ensuring it is all covered by the water, let it sit until all the water is absorbed, then fluff the couscous with a fork. Wash and dry the tomatoes and cut them into pieces, finely chop a piece of onion
When the chickpeas are ready and cooled, take a salad bowl and put in the couscous, chickpeas, tomatoes, and onion, add salt, oil, and chopped basil, mix well, and let rest for at least half an hour to enhance the flavor.
Notes
You can prepare the couscous several hours in advance, then just put it in the fridge covered with plastic wrap, and take it out half an hour before consumption, otherwise, it will be too cold.
You can prepare the couscous several hours in advance, then just put it in the fridge covered with plastic wrap, and take it out half an hour before consumption, otherwise, it will be too cold.
The recipe contains affiliate links.
