Israeli Couscous Salad with Chickpeas
User Reviews
5
2 reviews
Excellent
Israeli Couscous Salad with Chickpeas
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This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad.
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Ingredients
- 1 cup Israeli couscous uncooked, pearl
- 1 chickpeas drained, 19 fluid ounce can
- 1/2 red onion chopped finely, small
- 1 mint chopped, small handful
- 1 parsley chopped, small handful
- 1 carrot grated, large
- 1 tablespoon red wine vinegar or to taste
- 2 tablespoons olive oil or to taste
Instructions
- Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
- Meanwhile, prep the other ingredients.
- Add all ingredients to a large bowl and toss together. Adjust vinegar and oil quantities as needed. Salad keeps well in the fridge for a couple of days.
Notes
- If you're eating this as a main meal, it'll make about 2 portions.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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