Chickpea Couscous Salad Recipe
An easy couscous salad recipe featuring fluffy couscous, chickpeas, cucumbers, olives, and a simple homemade dressing.
Servings: 4 servings
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 pepper 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 the couscous and 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 the 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
- My Top Tip: Cook the couscous al dente. You want it to have a little bite. If you cook it too long, it'll get mushy and won't hold up as well in the salad.
- Storage: If you plan to have leftovers, I recommend dressing the salad in individual portions and storing the salad and dressing in separate airtight containers. Stored separately, the couscous salad will keep for up to 4 days in the fridge. If you store it dressed, it'll last up to 2 days at the most before it gets mushy.
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
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