Rocket and tomato couscous salad

Rocket and tomato couscous salad

Ingredients

serves 2
  • •100g giant couscous
  • •1 courgette, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •60g rocket
  • •2 large tomatoes, chopped
  • •10 olives, chopped
  • •Small handful fresh basil or parsley, chopped
  • •1 tbsp extra virgin olive oil
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the courgette and brush with the olive oil. Add the chickpeas to the tray and roast for 15–20 minutes.
  2. 2. Rinse and cook the couscous.
  3. 3. In a large bowl, add the rocket, tomatoes, olives, herbs, couscous, salt, lemon juice and extra virgin olive oil and gently mix. Add the roasted courgette and chickpeas and mix again.
Baker Beanie Author

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