Couscous-Chickpea Salad Recipe

Name: Couscous-Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups good chicken stock or 2 cups vegetable stock; 3/4 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric; 1 cup couscous; 1 medium carrot, cut into 1/4 inch dice; 1 small red onion, cut into 1/4 inch dice; 1 small red bell pepper, cut into 1/4 inch dice; 1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice; 1 small sweet crisp apple, cut into 1/4 inch dice; 1/3 cup currants (optional) or 1/3 cup raisins (optional); 1 -2 cup canned chick-peas, rinsed and drained; 1/2 lemon, juice of, fresh; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste

Servings: persons

2 cups good chicken stock or 2 cups vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
1 small sweet crisp apple, cut into 1/4 inch dice
1/3 cup currants (optional) or 1/3 cup raisins (optional)
1 -2 cup canned chick-peas, rinsed and drained
1/2 lemon, juice of, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste

1
In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
2
Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
3
Cover the pot tightly, remove from the heat and let stand for 15 minutes.
4
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
5
Then fluff again, rubbing with your fingers to break up any lumps.
6
Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
7
Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
8
Cover and refrigerate for several hours or up to 3 days.
9
Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups good chicken stock or 2 cups vegetable stock, 3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cumin, and more.

Yes, Couscous-Chickpea 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.

Couscous-Chickpea Salad

How did you like this recipe?

Frequently Asked Questions