Couscous and Garbanzo Salad Recipe

Name: Couscous and Garbanzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups garbanzo beans, canned,rinsed and drained or 1 ½ cups dried garbanzo beans, cooked; 2 cups cooked couscous; ½ cup extra virgin olive oil; ½ cup fresh lemon juice; 1 teaspoon minced or pressed garlic; ½ teaspoon ground cumin; bottled hot sauce; salt; fresh ground pepper; ⅔ cup dried currant, soaked in hot water until plumped,then drained; ⅔ cup finely chopped sweet red pepper; ½ cup sliced green onion, including tops; ½ cup chopped of fresh mint; ½ cup chopped fresh flat-leaf parsley; ½ cup pine nuts; tomatoes, pieces,for garnish,if desired

Servings: persons

3 cups garbanzo beans, canned,rinsed and drained or 1 ½ cups dried garbanzo beans, cooked
2 cups cooked couscous
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 teaspoon minced or pressed garlic
½ teaspoon ground cumin
bottled hot sauce
salt
fresh ground pepper
⅔ cup dried currant, soaked in hot water until plumped,then drained
⅔ cup finely chopped sweet red pepper
½ cup sliced green onion, including tops
½ cup chopped of fresh mint
½ cup chopped fresh flat-leaf parsley
½ cup pine nuts
tomatoes, pieces,for garnish,if desired

1
For dressing, combine olive oil, lemon juice, garlic cumin, hot sauce, salt and pepper in small bowl.
2
In a large bowl, combine garbanzos, couscous, currants, sweet pepper, onion, mint and parsley and mix well.
3
Add the dressing and toss to distribute.
4
Cover and let stand at room temperature for about one hour, or cover tightly and refrigerate for as long as overnight; return to room temperature before serving.
5
Place the pine nuts in a small, heavy skillet over medium heat.
6
Toast, shaking the pan or stirring frequently, until lightly golden and fragrant, about 5 minutes.
7
Pour onto a plate to cool.
8
Mound the salad on a serving dish or individual plates, sprinkle with pine nuts and garnish with tomato pieces.
9
Serves 6 as main dish or 12 as side dish.

744

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 3 cups garbanzo beans, canned,rinsed and drained or 1 ½ cups dried garbanzo beans, cooked, 2 cups cooked couscous, ½ cup extra virgin olive oil, ½ cup fresh lemon juice, and more.

Yes, Couscous and Garbanzo Salad 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!

Couscous and Garbanzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions