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Chickpea Couscous Salad Recipe

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A fresh and vibrant chickpea couscous salad packed with crisp vegetables, zesty lemon dressing, and nutty almonds. Perfect as a light meal or a flavorful side dish.

Ingredients

  • 1 1/2 cups Moroccan couscous
  • 1 1/2 cups water
  • 1 15 ounce can chickpeas (rinsed/drained)
  • 2 Persian cucumbers (small diced)
  • 1/2 green bell pepper (small diced)
  • 1/4 cup radish (thinly sliced)
  • 2 tablespoons slivered almonds (toasted)
  • 2 tablespoons kalamata olives (sliced)
  • 2 green onions (sliced)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove (pressed)
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. 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.
  2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool.
  3. Prepare the vegetables and dressing by combining olive oil, lemon juice, garlic, honey, cumin, salt, and black pepper.
  4. Add chickpeas, vegetables, almonds, olives, green onions, and dressing to the cooled couscous. Toss gently to combine.
  5. Serve at room temperature or refrigerate for about 1 hour before serving.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • Can be made ahead and stored in the refrigerator for up to 3 days.
  • Add fresh herbs like parsley or mint for extra flavor.
  • Serve as a side dish or add feta cheese for a richer taste.

Nutrition

Find it online: https://yumfamilyrecipes.com/chickpea-couscous-salad-recipe/