Esta es una exhibición prevé de cómo se va ver la receta de 'Chickpea and Couscous Lunch' imprimido.

Receta Chickpea and Couscous Lunch
by Linda Gee

Chickpea and Couscous Lunch

Take one serving to work every day for a week - keeps well in the fridge till Friday! Number of Servings: 5

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • Chickpeas (200 grams dry = 400 grams canned/soaked)
  • Couscous I cup dry
  • Frozen/fresh peas 2 cups
  • Chopped walnuts 1/4 cup
  • Red sweet peppers 1 cup chopped
  • Raisins 1 cup loosely packed
  • Juice from 2 lemons
  • 1 tablespoon balsamic vinegar
  • Olive Oil 1 tablespoon (or other favorite oil)
  • Lettuce (any) 5 cups shredded
  • Chopped fresh parsley and mixed dry herbs to suit your taste
  • Salt and pepper (optional)

Direcciones

  1. If you have chosen to use dry chickpeas, soak and boil as per instructions. Canned chickpeas need should just be drained and rinsed. Boil peas until tender and allow to cool. Soak couscous as per instructions and allow to cool. Mix chickpeas, couscous, peas, peppers, walnuts, raisins, lemon juice, vinegar, olive oil, parsley and herbs until well blended. Divide into 5 portions and refrigerate until needed. Serve each portion on a bed of shredded lettuce. If you would like to make this recipe even more substantial, add a chopped, grilled chicken breast to each portion, but don't forget to calculate the extra calories!