Looking for that 15 minutes no-fuss side to that grilled chicken this summer? Look no further because this salad will be ready in 15 minutes while your chicken is cooking away on the grill. On top of being done in record time, it would also make a great lunch the next day, with or without the chicken. The mint and basil adds the refreshing touch, while the chickpeas gives you substance.
I love couscous as it is easy and quick. Boil one cup of water while preparing the remaining ingredients. In a heat resistant bowl, add the couscous along with the lime zest and shallot. Pour boiling water over and stir. Cover with cling wrap or a plate, as long as the opening is fuller covered to trap in the steam. Cut your tomatoes while the steam is having it’s desired effect on the couscous. 5 minutes later, remove the cling wrap and with a fork, gently scrape the couscous a little at a time. This is an important step to achieve fluffy couscous.
Add the remaining ingredients, and with a fork, gently stir, breaking apart clumps of couscous gently with your fork. This salad is great on it’s own (add a little feta), or serve with chicken or fish.
- 1 cup of instant couscous (feel free to use whatever kind you wish)
- 1 can of chickpea, drained and rinsed
- 1 shallot finely minced or 3 green onions
- A dozen cherry tomatoes, halved or quartered
- Zest and juice of 1 lime
- 2 tbsp of basil leaves minced
- 1 tbsp of mint leaves minced
- 1 tbsp of olive oil
- 1/2 tsp of salt
- 1/4 tsp of fresh ground black pepper