Recipe - Lunch for the recovery day (626 kcal)

Couscous and chickpea salad

Ingredients:

50 g couscous
150 ml water
1/2 tsp turmeric
1/2 cup chickpeas, drained from the jar

1/2 cup tomatoes (diced)
1/4 cup onions (diced)
1/4 cup fresh cilantro or parsley (chopped)
2 tbsp lemon juice
2 tbsp Omega Oil Balance
Salt and pepper to taste

1 serving | 20 min | 626 kcal

Preparation:

Step 1: Place couscous and water in a pot, add turmeric, and bring to a boil. Then remove from heat and let stand, covered, for ten minutes.

Step 2 : Mix the pre-cooked chickpeas with the sliced ​​tomatoes, onions and coriander or parsley and add lemon juice and Omega Balance oil.

Step 3 : Add the couscous and season with salt and pepper.

Step 4 : Arrange on a plate and enjoy slowly.