Brussels Sprout, Chickpea and Couscous Salad

A fresh and filling meal-prep salad with finely shredded Brussels sprouts, couscous, chickpeas, cucumber, feta, and a simple lemon dressing. It is easy to prepare and stays tasty for make-ahead lunches.

Brussels Sprout, Chickpea and Couscous Salad
Prep time
15 min
Cook time
10 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 120 g Brussels sprout
  • 100 g Cherry tomatoes
  • 120 g Chickpeas
  • 100 g Cucumber
  • 1 g Dried Oregano
  • 60 g Dry couscous
  • 35 g Feta Cheese
  • 30 g Lemon
  • 12 g Olive oil
  • 1 g Salt

Instructions

  1. Place the couscous in a heatproof bowl. Cover with 90 g of boiling water, cover, and let stand for 10 minutes.
  2. Trim the Brussels sprouts and shred them very thinly. Dice the cucumber and halve the cherry tomatoes.
  3. Drain and rinse the chickpeas well.
  4. Fluff the couscous with a fork and let it cool for a few minutes.
  5. Whisk together the lemon juice, olive oil, oregano, salt, and black pepper in a large bowl.
  6. Add the couscous, Brussels sprouts, chickpeas, cucumber, tomatoes, and crumbled feta. Toss well and refrigerate in a sealed meal-prep container.