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Turmeric & chickpeas cous-cous salad

Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients. Most of them are only spices that you can keep in your cupboard and use again to give flavor to your dishes. The use of spices and herbs is a great tool for a healthy diet, as they allow you to add flavor, without piling on the calories.



For the cous-cous

  • 1 bowl of cous-cous
  • a dash of turmeric
  • a dash of Zataar
  • a dash of cumin
  • a dash of sumac
  • Sea salt to taste

For the salad

  • 1/2 bag of spinach
  • 1/2 can of chickpeas
  • 1/2 red romano pepper
  • 3-4 spring onions
  • Extra virgin olive oil
  • a dash of lemon juice
  • a dash of sumac
  • chili ( optional)
  • Sea salt ( optional)

Place the spices in a cup, add some boiling water from the kettle, and use this water to prepare the cous-cous according to the packet instructions. While you waiting for the cous-cous to be ready, wash and chopped all the vegetables, place then in a bowl and add the drained chickpeas. Add the olive oil and lemon juice, stir well and add a 2-3 tablespoon of the cous-cous, mix and serve!

See also

Gluten- free cous-cous with chicken and spicy courgettes

Purple and green quinoa salad

Peri-peri chicken with avocado and carrots cous-cous

Maroccan quinoa cous-cous


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