Servings: 4 to 6
Ingredients:
- 2 ½ cups cooked couscous
- 1 can (540 ml) chickpeas, rinsed and drained
- Safflower oil or other
- 3 tablespoons tamari
- 2 carrots, grated
- 1 stalk celery, chopped
- 1 red pepper, cut into chunks
- ½ cup green olives, sliced
Preparation:
1. Mix the couscous with oil and tamari.
2. Add vegetables and serve.
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