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Couscous Salad With Chickpeas and Herbs

Couscous is a traditional dish of North Africa (Algeria, Morrocco, Tunisia) and has become increasingly consumed around the world. It is made from 100% natural durum wheat semolina and makes a perfect substitute for rice, pasta, or potatoes. It can be eaten for lunch or dinner, hot or cold, served as a main dish, an appetizer, or even as a side salad. If you are looking for a grain product with a  good source of plant-based protein, couscous has 6g of protein for every cup of dry couscous! Couscous is also a great source of selenium, which is a powerful antioxidant that may help repair damaged cells and decrease inflammation. It may also play a protective role for the thyroid gland and lower risk of heart disease through reduced inflammation. If you’re looking for an easy-to-prepare grain product, it only takes 30 min to make this salad! The salad can even be made a few days ahead, as long as you take it out and let it sit at room temperature for 30 min and add fresh herbs right before serving it. Leftovers can be stored in the fridge for up to 5 days in an airtight container. Enjoy this as a main course, a side, or an appetizer!

Link to reference recipe : https://www.thekitchn.com/israeli-couscous-22925259

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Ingredients

  • 3 tbsp olive oil
  • 1 shallot, chopped
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp butter
  • 2 tbsp red wine vinegar
  • 1 cup regular or whole wheat couscous
  • 1 cups water
  • 1 can (398 mL) chickpeas
  • 1 cup cherry tomatoes, halved
  • 1 cup feta cheese, crumbled
  • ⅓ cup fresh parsley leaves, chopped
  • 1 tbsp dried oregano

Instructions

  1. In a large bowl, combine the olive oil, shallot, red wine vinegar, ½ tsp salt, and pepper. 
  2. In a large saucepan, boil 1 cup water, 2 tbsp butter, and ½ tsp salt. Remove from heat.
  3. Add 1 cup of dry couscous and stir. Cover and let it sit for 5 min. Stir occasionally and fluff with a fork. 
  4. Drain the couscous to remove excess cooking liquid and transfer into the large bowl of dressing. Add the chickpeas and stir to combine.
  5. Let it sit for at least 10 minutes to cool down, then stir in the tomatoes, feta, parsley leaves, and dried oregano.

Nutrition