Chickpea Couscous Salad
This easy Moroccan couscous salad with chickpeas is the perfect summer salad! It's filling, and full of bright flavors from the lemony vinaigrette.
Servings 4 servings
Calories 544kcal
Equipment
Ingredients
- 1 ½ cups Moroccan couscous
- 1 ½ cups water
- 1 15 ounce can chickpeas rinsed/drained
- 2 Persian cucumbers small diced
- ½ green bell peppers small diced
- ¼ cup radish thinly sliced
- 2 tablespoons slivered almonds toasted
- 2 tablespoons kalamata olives sliced
- 2 green onions sliced
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 garlic clove pressed
- 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.
Video
Notes
Storage: If you know you're going to make enough for leftovers dress the salad in individual portions and store the salad and dressing in separate airtight containers. When stored separately this couscous salad with keep for up to 4 days in the fridge. If stored dressed you're looking at around 48 hours max before it gets mushy and unappetizing.
Nutrition
Calories: 544kcal | Carbohydrates: 77g | Protein: 16g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 688mg | Potassium: 601mg | Fiber: 11g | Sugar: 8g | Vitamin A: 261IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 3mg