Couscous Salad with Chickpeas, Feta and Basil Pesto

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🥗✨

Boil the water. Bring water to a boil in a pot or electric kettle.

Pour over the couscous. Pour the couscous into a bowl and cover with boiling water. Cover and let stand for 5 minutes. If you want a more pronounced flavor, you can, of course, season the couscous somehow (for example with garlic or tomato paste, but we'll leave that up to you)

Prepare the tomatoes. Wash the cherry tomatoes and cut them in half. Put them in a bowl.

Drain the chickpeas. Drain the chickpeas in a colander and transfer them to a larger bowl.

Mix the chickpeas with the pesto. Add the cherry tomatoes to the chickpeas, add the pesto and mix everything thoroughly so the ingredients are coated.

Season the couscous. Fluff the couscous with a fork, season with salt and pepper

Assemble the bowls. Divide the couscous into bowls, add the tomato and chickpea mixture and crumble over the cheese. Add arugula on top and, if you like, drizzle lightly with olive oil.

Serve. Serve immediately 🍽️🌿