Coriander Chickpea And Couscous Salad, North Africa

Name: Coriander Chickpea And Couscous Salad, North Africa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces couscous (225g); 14 ounces chickpeas, drained & rinsed (400g); 1 pint boiling water (570ml); 2 tablespoons olive oil (30ml); 1 tablespoon sesame oil (15ml); 1 tablespoon chopped preserved lemon (or lemon juice, 15ml); 2 garlic cloves, crushed (or finely chopped); 6 spring onions, chopped (or 1/2 of a red onion, finely chopped); 4 tablespoons chopped fresh coriander (can use more, depending on personal taste); salt & freshly ground black pepper; ground sumac (optional)

Servings: persons

8 ounces couscous (225g)
14 ounces chickpeas, drained & rinsed (400g)
1 pint boiling water (570ml)
2 tablespoons olive oil (30ml)
1 tablespoon sesame oil (15ml)
1 tablespoon chopped preserved lemon (or lemon juice, 15ml)
2 garlic cloves, crushed (or finely chopped)
6 spring onions, chopped (or 1/2 of a red onion, finely chopped)
4 tablespoons chopped fresh coriander (can use more, depending on personal taste)
salt & freshly ground black pepper
ground sumac (optional)

1
Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.
2
Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly.
3
Add the fresh coriander, reserving a little as a garnish if you wish, and season.
4
If it is to be eaten hot, this salad should be made just before it is served as it cools quickly. (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.) Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.
5
Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces couscous (225g), 14 ounces chickpeas, drained & rinsed (400g), 1 pint boiling water (570ml), 2 tablespoons olive oil (30ml), and more.

Yes, Coriander Chickpea And Couscous Salad, North Africa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!