Couscous and chickpea salad
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 8 min
- Cook: 5 min
- Makes: 2 portions
Ingredients
- 100 g couscous
- 4 tbsp tinned chickpeas, squashed
- 1/4 cucumber, diced
- 6 cherry tomatoes, quartered
- 1 tbsp olive oil
- 1 squeeze lemon
- a handful parsley
Contains: Wheat
Method
- Pour boiling water over the couscous, cover 5 minutes, and fluff.
- Mix in everything else. Serve at room temperature.
Safety: Chickpeas squashed. Whole grapes, cherry tomatoes and blueberries are quartered lengthways until at least four.
Storage: Fridge 2 days.
Tip: The lunchbox salad that does not wilt. Couscous clumps in a spoon.
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