Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked Israeli (pearl) couscous
  • 1 (19 fluid ounce) can chickpeas (drained)
  • 1/2 small red onion (chopped finely)
  • 1 small handful mint (chopped)
  • 1 small handful parsley (chopped)
  • 1 large carrot (grated )
  • 1 tablespoon red wine vinegar (or to taste)
  • 2 tablespoons olive oil (or to taste)

Instruction

  • Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
  • Meanwhile, prep the other ingredients.
  • Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.