Couscous Salad Recipe

Name: Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g couscous (1 package); 2 cups boiling water; 1 tablespoon olive oil; 1 tablespoon soup mix; 1 lemon; 1 bunch parsley; 5 carrots, peeled and quartered; ½ teaspoon grated gingerroot; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 can chickpeas, drained and rinsed

Servings: persons

350 g couscous (1 package)
2 cups boiling water
1 tablespoon olive oil
1 tablespoon soup mix
1 lemon
1 bunch parsley
5 carrots, peeled and quartered
½ teaspoon grated gingerroot
1 teaspoon black pepper
2 tablespoons olive oil
1 can chickpeas, drained and rinsed

1
Pour the couscous into a large bowl.
2
Mix in the soup powder and olive oil.
3
Add the boiling water and let soak until all the water has been absorbed.
4
Place the carrots and parsley in a food processor.
5
Peel the lemon with a potato peeler and add to the food processor.
6
Process until a minced finely.
7
Add the juice from the lemon, olive oil, ginger and pepper.
8
Process until a paste has been formed.
9
Add paste to the ready couscous and mix together.
10
Add the chickpeas and mix together.
11
Turn into a salad bowl and chill for at least two hours.

1393

kcal

Calories

135

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.

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

You need 11 ingredients. The key ingredients include: 350 g couscous (1 package), 2 cups boiling water, 1 tablespoon olive oil, 1 tablespoon soup mix, and more.

Yes, Couscous 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 Salad

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