All VeganChickpeas Veg

Chickpea & Sun-dried Tomato Minty Couscous

By 13 Febbraio 2020 13 Marzo, 2020 No Comments



– 250 g chickpeas
– 200 g dry buckwheat and chickpea couscous
– 200 g sun-dried tomatoes in olive oil drained and finely chopped
– 1 lemon juiced
– 3 tbsps. pine nuts
– 4 sprigs of spearmint finely chopped except 3-4 leaves to garnish
– 1 cup vegetable broth
– 4 tbsps. EVO
– 1 dash of table salt
– 1 dash of black pepper freshly ground


Soak the chickpeas for 4 hours in cold water, then rinse, drain and cook the chickpeas in abundant salted water for ab. 50-60 minutes. Once cooked, drain and set aside. Meanwhile, bring the vegetable broth to a boil and then pour it over a bowl of couscous along with a drop of EVO. Cover and let the couscous absorb the liquid for ab. 5-7 minutes, then break it up fluffing it with a fork and let it cool. Meanwhile, toast the pine nuts in a pan until golden and crunchy and let them cool too. Then, in a salad bowl, combine the couscous to the chickpeas, sun-dried tomatoes and spearmint. Season with lemon juice, EVO, a pinch of salt and pepper and stir well. Finally, garnish with pine nuts and mint leaves just before serving.