Whole wheat couscous with chickpeas and merguez

Peel the onions and dice them small. Set them aside in a bowl.

In the nonstick skillet, heat the olive oil over medium heat. Add the onions and cook for 5 min, until translucent.

Sprinkle the onions with the cumin, a pinch of salt and a pinch of pepper. Stir well and cook for 1 min to wake up the flavors.

Lightly prick the merguez with the tip of the knife so they don't burst. Add them to the skillet with the onions and brown them for 5 min, turning them often.

In the saucepan, bring 300 ml of water to a boil. Add the 200 g of whole wheat couscous and a pinch of salt and stir. Cover and take it off the heat. Let it rest for 5 min.

Rinse the 320 g of canned chickpeas under cold water in the colander to wash off the extra salt.

Add the drained chickpeas to the skillet with the merguez and onions. Warm them over low heat for 2 min.

Divide the cooked couscous between two plates. Top with the merguez, onions and chickpeas. Drizzle with a little olive oil if you like.