• 250 g chickpeas (boil in water or use the ones from a jar)
  • 1 cup quick-cooking couscous
  • 1 clove of garlic cut in small pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tbsps. olive oil
    //Optional bunch of parsley, finely chopped

For the dressing

  • 2 tbsp lemon juice
  • 2 tbsps. olive oil
  • Salt
  • Pepper
    //Optional Chilli flakes


  1. Preheat pan add olive oil, garlic pieces, chickpeas, cinnamon, cumin and start roasting. Once ready, exclude garlic pieces to make it easy on the stomach.
  2. In a bowl, prepare the couscous.
  3. Once the couscous is ready combine the chickpeas, olive oil, lemon juice, salt and pepper. Mix them well then add parsley if you like.


Serving tip: Image is what I call the Glow Bowl, which is the combination of yoghurt dip (with cucumber), green salad and some humus as side.

Cooking tip: Chickpeas should be soaked before boiling which makes them take less time to boil. Main reason behind is that (Ayurveda) pre-soaking helps to make the bean family more digestible. Soaking them for couple of hours before cooking or overnight depending on what you prefer.

Health benefits: Chickpeas are source of vitaminsminerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management