Mint Couscous and Chickpeas
Prepare the couscous according to the packet instructions.
Drain and empty the chickpeas into a saucepan with boiling salted water and cook for 5 minutes until tender. Drain and empty into a bowl. Add the crushed garlic, olive oil, mint, lemon and a pinch of salt and pepper and stir.
Finish off by adding the couscous to the chickpeas. Stir and eat.
Couscous are low in calories and a rich source of selenium.