Ingredients for 4 people
- 320 g chickpeas
- 280 g uncooked couscous
- 60 g Parmesan
- extra virgin olive oil
- olives
- Salt
- Pepper
Preparation:
Boil cous cous,. Cook the chickpeas and let them cool.
Once the couscous and chickpeas are ready, you won't have to do anything but stir the parmesan olives, extra virgin olive oil, salt and pepper.
A very light recipe of couscous with chickpeas and olives, perfect for all those who love cooking light and easy-to-prepare recipes. The couscous is light, very digestible and can be paired with many different vegetables. The recipe is really easy and feasible for lunch and dinner. Obviously this is a recipe that can be enriched with many other vegetables that can be boiled or stir-fried adding flavours to the couscous.
A very light and tasty dish, both cold and hot.
Suggested Wine : Helianthus