Pearl couscous salad with crispy chickpeas, falafel and yoghurt dressing

4 persons.

Ingredients:

1 pointed pepper
1 zucchini
1 red onion
400 grams of couscous
360 grams of chickpeas
Paprika powder
Falafel
200 grams Greek yogurt
Dill
Parsley
3 tablespoons Tesmi
Pepper
Salty

Materials:

Oven

Baking tray and baking paper

Sieve

Wok or frying pan

Pan

Cutting board

2 Bowls

Preparation method:

Put the chickpeas in a sieve and rinse them well. Let them drain for a while. Melt 1 tablespoon of Tesmi in the wok.

Preheat the oven to 220 degrees top and bottom heat. Then take a baking tray and put baking paper in it. Place the chickpeas on the baking paper and sprinkle with paprika powder and the melted Tesmi. Mix it well so that the chickpeas are red everywhere and the Tesmi is well distributed. Put the chickpeas in the oven for about 20 to 25 minutes until they are nicely brown and crispy.

Cut the pointed pepper, onion and zucchini. Melt 1 tablespoon of Tesmi in the wok and then add the cut vegetables. Mix everything well

Prepare the couscous according to the instructions on the package, but add a tablespoon of Tesmi during the process.

Prepare the falafel in the oven or in a pan.

For the yoghurt dressing, put the Greek yoghurt in a bowl. Sprinkle some parsley and dill through it. Mix well and then let it sit for a while.

In a large bowl, mix the couscous and stir-fried vegetables well. Add salt and pepper to taste. Then add the crispy chickpeas. Mix well again.

Be surprised by the crunchy bite of this delicious fresh salad.

Variation tip: Add lettuce for an extra bite. This is also very tasty to take with you for lunch.