Chickpea Couscous Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
544 kcal
-
Cuisine
Mediterranean
Chickpea Couscous Salad
Description
This salad starts by cooking Moroccan couscous briefly with boiling water, then allowing it to steam covered for a few minutes before fluffing to a light texture. A variety of fresh vegetables add crunch and freshness, while chickpeas provide heartiness. The dressing balances acidity from lemon juice with the sweetness of honey, enhanced by the warmth of cumin and the robust flavor of garlic and olive oil.
The salad can be enjoyed immediately at room temperature or chilled for a cooler option. The combination of nuts and olives adds varied flavor notes, complementing the mild couscous and vegetables. This balance of textures and flavors makes it versatile as a side or a light main dish.
For storage and leftovers, it's best to keep the salad and dressing separate in airtight containers when making ahead. When stored undressed, the salad will maintain its texture for up to four days, while dressed salad should be consumed within 48 hours to avoid becoming mushy.
Ingredients
- 1 ½ cups couscous Moroccan
- 1 ½ cups water
- 1 15 ounce chickpeas rinsed/drained, canned
- 2 cucumber small diced, Persian
- ½ green bell pepper small diced
- ¼ cup radish thinly sliced
- 2 tablespoons almonds toasted, slivered
- 2 tablespoons kalamata olives sliced
- 2 green onions sliced
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 garlic pressed, clove
- 1 tablespoon honey
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small pot, bring water to a boil. Add couscous, stir vigorously until most of the liquid is absorbed, about 30 seconds.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool down.
- Prepare the salad ingredients and dressing. Add them to the cooled couscous. Toss gently to combine.
- Enjoy at room temperature, or cover and refrigerate until cool, about 1 hour.
Notes
- Store salad and dressing separately in airtight containers to preserve freshness if making ahead.
- When stored separately, the salad will keep for up to four days in the refrigerator.
- If stored after dressing, consume within 48 hours to prevent the salad from becoming mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 688mg | 29% |
| Potassium | 601mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
