Cook the couscous following packet directions. Season with salt and olive oil and add drained chickpeas and raisins.
Mince red pepper, onion, parsley and egg white. Cut the cucumber into thin slices. Peel the tomatoes and cut into cubes. Add to the couscous and season with lemon juice, cumin, garlic and chili.
Sprinkle with egg yolk and let set in refrigerator before serving.
Couscous Salad
Serves four:
200g couscous
100g cooked or canned chickpeas
1/2 cucumber
1 red bell pepper
2 tomatoes
1 red onion
1 hard boiled egg
1 tbsp. raisins
1 sprig of mint
2 sprigs of parsley
2 tbsp. lemon juice
3 tbsp. olive oil
1 tsp. cumin, grinded
1 pinch of garlic, grinded
1 pinch of chili, grinded