Ingredients
- 1 cup couscous, raw
- 1 cucumber, peeled, cut into small bite-sized pieces
- 1 red pepper, cut into small bite-sized pieces
- 1 pint cherry tomatoes, halved
- 3 carrots, peeled and cut into small bite-sized pieces
- 1/4 cup red onion, sliced into small bite-sized pieces
- 1 can chick peas, rinsed and drained 29 ounces
- 1/4 cup fresh parsley, chopped
- 9 tbsp extra virgin olive oil
- 1 lemon juice
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt, then to taste.
- 1/2 tsp freshly ground black pepper
Method
- Prepare couscous according to directions. Once cooked, fluff with a fork, add tablespoon of olive oil and a pinch of salt. Stir in well. Refrigerate to cool off.
- Prepare vegetables. Once couscous is cool, add all ingredients and refrigerate until time to serve.