Curried Chickpea Couscous Salad

Name: Curried Chickpea Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: COUSCOUS:; 1 ½ cups water; ½ teaspoon kosher salt; 1 cup pearl couscous*; FOR THE SALAD:; 1 (15 ounce) can garbanzo beans, drained and rinsed; 1 large carrot, shredded; 1 red bell pepper, diced; ⅓ cup chopped fresh parsley; ⅓ cup chopped fresh cilantro; ¼ cup finely diced red onion; ½ cup chopped Medjool dates or dried tart cherries; ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!); DRESSING:; 1 batch curry tahini dressing; Extra fresh ground salt and pepper, to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
417 kcal
Course
Side Dish, Lunch
Cuisine
American, Vegan

Curried Chickpea Couscous Salad

Stella Guerrero

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Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.

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Ingredients

Servings

COUSCOUS:
1 ½ cups water
½ teaspoon kosher salt
1 cup pearl couscous*
FOR THE SALAD:
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large carrot, shredded
1 red bell pepper, diced
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
¼ cup finely diced red onion
½ cup chopped Medjool dates or dried tart cherries
⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
DRESSING:
1 batch curry tahini dressing
Extra fresh ground salt and pepper, to taste

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Instructions

Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.
In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.
Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.
To store: Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Boost the veggies: This would be delicious with fresh finely chopped roasted cauliflower or even a few cups of finely chopped raw broccoli florets.
I suggest serving this with my honey mustard chicken or my honey lemon salmon for a full meal.
*To make gluten free: sub in 8 ounces of gluten free orzo for the pearl couscous. Quinoa would also be delicious!

Nutrition Information

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Serving 1serving (based on 4) Calories 417cal (21%) Carbohydrates 42.1g (14%) Protein 14.5g (29%) Fat 24.5g (38%) Saturated Fat 2.4g (12%) Fiber 11.8g (47%) Sugar 16.8g (34%)