What you'll need:
__For 4 persons__
40 Grams of couscous per person
1 Can of chickpeas
1 Pumpkin or a bag of frozen pumpkin pieces
Salt/pepper/spices to taste
We really like this recipe, the trick is to not use any dressing on the couscous salad. That way you can make it and then store it for several days. We for instance take it to work for lunch very often. It’s also easy to make, basically a __win win__.
What to do:
Take the chopped up pumpkin and drained chickpeas and spread them on an oven tray that’s lined with baking-paper. Next drizzle on a little olive oil, some salt & pepper, paprika powder, cayenne peper, cumin and garlic powder. Slide in a preheated oven on 220 degrees for about 30 minutes and it’s done.
In the mean time, cook the couscous according to the package. Chop up the cucumber, tomatoes, mint, coriander and avocado. Mix through the couscous. Mix the chickpeas and pumpkin in, put it on a plate and top of with hummus as a dressing!
Tip: if you just finished your <a href="https://www.wearevelo.com" target="_blank">Vélo</a> ride and need some extra fuel, add falafel.