Ingredients

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1 medium carrot peeled and cut into small cubes
• 1/2 red bell pepper chopped into small cubes
• 1/2 red onion finely diced
• 1/2 cup chopped cilantro
• 1 cup cooked chickpeas, drained
• 1/2 cup sliced ​​green olives
• juice of 1 lemon
• 1 tablespoon olive oil
• Salt to taste

Preparation

1. Prepare the couscous by placing a cup of boiling water or broth in a glass bowl or small pot, season to taste with salt, and add the couscous in the form of rain. Mix and cover, let stand 5-10 minutes. Let cool.
2. In a medium salad bowl, place all the chopped vegetables and the chickpeas. Add the lemon, oil and salt.
3. Add the cooked couscous last, using a fork to “loosen” it so that it can be incorporated well with the vegetables.
4. Mix well and serve.