Couscous with chickpeas and mint

Ingredients

• 420 g Chickpeas, dried
• 130 g Couscous, dry
• 350 ml Water
• 1 clove Garlic, raw, peeled, crushed
• 1 pcs Onion, small, peeled, diced
• 1 tbsp Mint, fresh, chopped
• 1 tsp Salt, fresh ground

Method

1. Rinse dried chickpeas and soak in water overnight; the next morning drain and cook in pot of simmering salted water for 80 minutes.
2. Drain well and place in colander.
3. In a small bowl, combine lemon juice, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Bring water to a boil and season with remaining spices; stir in couscous and remove from the heat.
5. Cover and let it rest for 10-15 minutes or until liquid is absorbed.
6. Flake couscous with fork.
7. Transfer chickpeas and couscous in a bowl; add lemon mixture and chopped mint.
8. Toss to combine and serve as main vegetarian dish or a side dish.
9. Goes well for crusted lamb.