|Tasty Thursday# 21 chickpea and cous cous salad|
Serves four for lunch.
100 g of cous cous made to the packets instructions
12 cherry tomatoes
2 tbsp of chopped fresh basil
1 tin of chickpeas
half a pot of houmous
zest and juice of half a lemon
salt and pepper to season
Make the cous cous according to packets instructions and leave to cool.
Drain and rinse the chickpeas.
Halve the tomatoes
Mix the chickpeas and tomatoes into the cous cous.
Stir in the chopped basil, lemon zest and juice.
Season with salt and pepper and serve with the houmous on top.