Name: Pearl couscous salad with feta, sumac and nigella seeds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g (wholemeal) pearl couscous; 400 g chickpeas (canned, drained and rinsed); rocket (roughly cut); 4 tomatoes (diced); 2 pointed bell pepper (diced); 1/2 cucumber (diced); 1 red onion (in thin half rings); vegetable stock; 1 tsp nigella seeds; 1/2 tsp sumac; 100 g olives (optional, halved); 100 g (vegan) feta; 2 tbsp extra virgin olive oil (or the oil from the jar of sun-dried tomatoes); 1 lemon (the juice); 1 clove of garlic (pressed); 1/2 tsp agave syrup or sugar (optional)

Ingredients

Servings: 4

300 g

(wholemeal) pearl couscous
400 g

chickpeas canned, drained and rinsed
rocket roughly cut
4

tomatoes diced
2

pointed bell pepper diced
1/2

cucumber diced
1

red onion in thin half rings
vegetable stock
1 tsp

nigella seeds
1/2 tsp

sumac
100 g

olives optional, halved
100 g

(vegan) feta

for the dressing

2 tbsp

extra virgin olive oil or the oil from the jar of sun-dried tomatoes
1

lemon the juice
1

clove of garlic pressed
1/2 tsp

agave syrup or sugar optional

Instructions

Prepare the pearl couscous according to the instructions on the packaging, but use vegetable stock instead of water. Let cool.
Meanwhile, make the dressing by mixing the ingredients in a bowl. Season with salt and pepper.
Put all the ingredients together in a large salad bowl and toss until combined.