Chick Peas Couscous salad

340  mL		Couscous
1/2		knorr beef cube
3		clove garlics crushed
2  cups		chick peas
1		whole lemons juice
1/4		bunch mint fresh
1/2		bunch parsley large
3/8  cup		red onion
4  servings		tomatoes diced
1/2		green pepper
1/4  teaspoon		salt to taste
1/4  cup		extra virging olive oil

Tip: For nutritional information on all the ingredients in Chick Peas Couscous salad just click on each ingredient name. Then adjust the serving size for any Chick Peas Couscous salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cover bulgur with warm water and soak for 15 minutes. Squeeze out excess water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.

Wash the mint and parsley well and dry it. Chop parsley and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).

Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with olive oil as desired. Add lemon juice,salt or pepper as desired to adjust the taste.

Serve with small romaine lettuce leaves, use them as scoops.

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