Packed with protein, fiber, and vibrant flavors, this Couscous-Chickpea Salad is the ultimate healthy dish that fuels your body and delights your taste buds—perfect for a quick lunch or a satisfying side!
Image source: AI-generated
Serves: 4-6
Prep Time: 20 mins (+ chilling)
Ingredients
For the Couscous:
- 2 cups chicken or vegetable stock
- ¾ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1 cup couscous
For the Salad:
- 1 medium carrot, ¼-inch dice
- 1 small red onion, ¼-inch dice
- 1 small red bell pepper, ¼-inch dice
- 1 small cucumber or zucchini, ¼-inch dice
- 1 small sweet apple (e.g., Honeycrisp), ¼-inch dice
- ⅓ cup currants or raisins (optional)
- 1-2 cups canned chickpeas, rinsed
- Juice of ½ lemon
- ½ tsp salt
- ¼ tsp black pepper
- Greek vinaigrette or olive oil & vinegar, to taste
Directions
1. Cook the Couscous
- In a saucepan, whisk stock, cinnamon, ginger, cumin, and turmeric. Bring to a boil.
- Stir in couscous, remove from heat, cover, and let stand 15 mins.
- Fluff with a fork; transfer to a bowl to cool. Rub grains to break up lumps.
2. Assemble Salad
- In a large bowl, combine carrot, onion, bell pepper, cucumber, apple, currants, and chickpeas. Toss with lemon juice.
- Add to cooled couscous. Season with salt and pepper.
- Drizzle with vinaigrette (start with ¼ cup); toss well.
3. Chill & Serve
- Refrigerate 2+ hours (up to 3 days). Adjust seasoning with extra lemon, salt, or vinaigrette before serving.
Why You’ll Love It:
- Warm Spices: Cinnamon and cumin add depth.
- Crunch & Sweetness: Apples and currants balance the savory flavors.
- Meal-Prep Friendly: Tastes better as it sits!
Perfect for picnics or lunches! 🥗🌿
Tip: For extra freshness, add *chopped mint or parsley before serving.
