Beet and chickpeas couscous salad

215 co2 499 kcal


  • Beets (cooked or raw)

  • Couscous

  • Chickpeas

  • Capers and/or pickles

  • 1 fennel bulb

  • Dressing:

  • Mustard

  • Olive oil or any neutral oil

  • Salt and pepper


If you are using raw beets, boil them in salted water.

Cut the beets in small squares and cut the fennel in slices. Then, cut the pickles/capers.

Add the chickpeas.

Make the dressing by mixing all the ingredients and add it to the salad.