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Couscous tabbouleh with chickpeas and corn

This meat-free meal is packed with plant protein and plenty of nutrients as well! And as if a grain salad for dinner isn’t delicious enough, toast your couscous in a frying pan for a few minutes before cooking for an intense nutty flavour that will carry your couscous tabbouleh to new heights.


415g couscous, cooked according to packet instructions
410g tin chickpeas, drained and rinsed
250g frozen corn, defrosted
2 tomatoes, chopped
1 onion, peeled and chopped
1 small cucumber, seeded and chopped
20g parsley, most chopped, some reserved to garnish
Zest and juice of ½ lemon
2 tbsp olive oil
1 clove garlic, peeled and crushed
Salt and black pepper

1. Mix together all the ingredients.
2. Allow to stand for at least 30 minutes for the flavours to develop.
3. Garnish with the reserved parsley and serve.

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