Couscous salad with feta, coriander, caraway and chickpeas

Ingredients for 1 servings:

• ½ cup couscous
• ½ cup chickpeas
• 1 cup vegetable broth
• 0.2 packs of feta cheese
• ¼ avocado(s)
• 1 small onion(s)
• 1 clove(s) garlic
• e.g. coriander, fresh
• n. B. Caraway
• salt and pepper
• Lemon juice, fresh
• oil

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

also vegan possible

Soak the chickpeas and then cook them in salted water for about 30 minutes. Meanwhile, pour the boiling vegetable stock over the couscous and let it stand for about 5 minutes, until the couscous has absorbed the water. Do not boil! Peel the onion and garlic and sauté them in a pan with oil, then add them to the couscous. Dice the feta cheese and avocado and finely chop the cilantro. Season the couscous with salt and pepper, then stir in the caraway seeds, cilantro, and feta. Transfer the couscous salad to a plate, scatter the avocado and some cilantro over it, add the chickpeas, and drizzle with fresh lemon juice. This recipe is a “custom” recipe, so the quantities may vary depending on your taste. Vegans can simply omit the feta.