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0 from 3 votes

Israeli Couscous Salad with Chickpeas

This Israeli couscous salad recipe makes a wonderfully fresh light lunch or side salad. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 1 cup uncooked Israeli (pearl) couscous
  • 1 (19 fluid ounce) can chickpeas drained
  • 1/2 small red onion chopped finely
  • 1 small handful mint chopped
  • 1 small handful parsley chopped
  • 1 large carrot grated 
  • 1 tablespoon red wine vinegar or to taste
  • 2 tablespoons olive oil or to taste

Instructions

    Cup of Yum
  1. Cook the Israeli couscous according to package directions (I simmered mine for 17 minutes) then drain and rinse with cool water.
  2. Meanwhile, prep the other ingredients.
  3. 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.