Salads & cold meals
Couscous & chickpea salad
Fresh, filling and ready with just one quick boil of water.
15 minKettle or pot, bowl, knife
Ingredients
2 Servings
Method
- 1
Boil drinking water. Pour over couscous in a heatproof bowl; follow the packet ratio.
- 2
Cover, leave for 5 minutes, then fluff with a fork.
- 3
Wash vegetables with drinking water and dice. Drain chickpeas.
- 4
Mix everything with oil and lemon juice. Season with salt, pepper and optional parsley; serve immediately.
Galley tip
Only the water needs heating. Refrigerate leftovers promptly; without refrigeration, eat freshly prepared.
Do not cook in heavy seas. Secure the stove and pot, use drinking water and keep perishables refrigerated.