Summer Couscous Salad

I have a passion for finding peace in unexpected places. Quickly putting together simple ingredients to create a meal, is for me what I like to call “my zen”.
I especially find the act of chopping vegetables really soothing to my soul, like therapy. It’s like all my focus and energy are both flowing towards the same direction. No multitasking here; otherwise you’ll risk accidentally chopping a thumb off, which ain’t pretty.

Even though I personally prefer cooked foods, there’s something so raw about salads. I guess they’re the perfect meal for scorching hot days like the ones we’ve been having this summer.

One of these days I whipped up this light and ridiculously good looking couscous salad. I basically used what I had in my fridge, so feel free to alter the ingredients used.

Couscous salad

Couscous salad

What you need

2 cups wholewheat couscous
2 Tbsp olive oil
2 cups water
2 Tbsp vegetable stock powder (or follow ratio according to packet)
1 tsp salt
1 can of chickpeas
6 radishes, sliced
a handful of rocket
raisins q.b.
1/2 lemon squeezed
parsley, chopped


1. Pour the water and olive oil into a small saucepan and bring it to a boil over high heat. Add vegetable stock powder and stir.
2. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
3. Cover the pan and let it sit for 10 minutes. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Let it cool down until it’s at the ideal temperature.
4. Transfer the couscous onto a serving bowl. Break apart and fluff the cooked couscous with a fork.
5. Add in the chickpeas, sliced radishes, rocket and raisins. Mix everything in a bowl.
6. Squeeze the lemon and make sure the juice is well spread out. Add more lemon juice to taste.
7. Top with chopped parsley and it’s ready to serve.


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