A super simple gluten-free couscous salad with tomato, bell pepper, cucumber, feta and roasted chickpeas. Low FODMAP and low lactose.
- 80 g (1/2 cup) canned chickpeas*
- 1 tsp ground paprika
- 150 g (1 cup) gluten-free couscous
- 1 tbsp olive oil
- 2 tomatoes
- 200 g (1 1/2 cup) cucumber
- 1 red bell pepper
- 50 g (1/3 cup) black olives, in rings
- 75 g (1/2 cup) feta cheese, crumbled
- 1 handful chopped parsley
For the dressing
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- Salt and pepper
- Pre-heat the oven to 180 degrees Celsius (350 F). Drain and rinse the chickpeas and dry them.
- Cover a baking sheet with baking parchment and put the chickpeas on. Sprinkle with ground paprika, pepper and salt. Put into the oven for 30 minutes. Or a little longer if necessary, until they are crunchy. Keep an eye on them because they can burn quickly if left in too long.
- Prepare the couscous according to the instructions on the package and leave to cool down. Put the couscous into a bowl.
- Cut the tomatoes, cucumber and bell pepper into cubes. Add all of the vegetables and the olives to the couscous in the bowl. Crumble the feta on top and add the chickpeas.
- Chop the parsley and add this too.
- Make the dressing in a separate bowl and pour over the salad. Stir everything together well.
- Put the couscous salad into the fridge until you serve it. It tastes best when it is cold.
*Chickpeas are limited low FODMAP. A serving of 40 chickpeas is low FODMAP. If you tolerate galactans well, you can add a little more. I would use 120 g chickpeas for 2 persons in that case.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Salad
- Method: Toss
- Cuisine: Morrocan
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 584
- Fat: 25
- Carbohydrates: 69
- Fiber: 5
- Protein: 18
Keywords: gluten-free couscous, gluten-free couscous salad, low FODMAP couscous salad