This is an irresistible recipe made with whole wheatcouscous, chickpeas, onions and pineapple. The pineapple gives it just that extra bit of flavor you are looking for. Once your chickpeas are cooked it only takes approximately 20 minutes to make. I would strongly suggest that you cook your chickpeas beforehand. Leaving your chickpeas overnight in a Wonderbag would be ideal. I usually cook the whole packet of chickpeas (in the wonderbag) at once and then freeze the rest for later use. It’s worked perfectly so far and has saved me a lot of time.
Place chickpeas in a pot. Add enough boiling kettle water to the pot to cover the chickpeas. Add a ½ teaspoon of himalayan salt as well.
Cook the chickpeas until it is very soft and drain the water.
Preparing the Couscous:
Prepare the couscous as instructed on the package.
The Cutting Part:
Cut the tomato, pineapple and onion in small pieces.
The Frying Part:
Fry the onion pieces on high in a little olive oil. Once the onion begins to sizzle add the fructose, lemon juice, herbal salt, mixed herbs, himalayan salt and soya sauce.
Fry the mix until it has a nice brown colour.
Add the tomato and pineapple pieces to the mix and fry for approximately 1-2 minutes more.
Let the mixture cool down and add it to a salad bowl.
Add the chickpeas and couscous to the salad bowl and mix everything together thoroughly.
Add any other spices/herbs you might prefer.
1. I cook the whole packet of chickpeas at once and then freeze the rest for later use. You can place your chickpeas in a wonderbag and leave it overnight, which will reduce your cooking time tremendously. I would strongly suggest this, since chickpeas take quite a while to cook soft.
* If this salad is a little bit too dry for your taste, just dissolve a little bit of fructose and lemon juice in some boiled water. Add the liquid to the salad.