Israeli Couscous and Chickpea Salad Recipe

Name: Israeli Couscous and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Israeli couscous, preferably whole-wheat; 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped cilantro; 2 tablespoons chopped chives; 1 ounce feta, diced; 2 tablespoons pine nuts, lightly toasted; 1 can chickpeas, drained and rinsed; 1/2 red pepper, cut in thin 2-inch slices; 2 tablespoons fresh lemon juice; 1 teaspoon cumin seeds, lightly toasted and ground; Salt to taste; 1/4 cup plain low-fat yogurt (or use half olive oil); 1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

Servings: persons

1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
1/2 cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
1/2 red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous.
2
Stir until the couscous begins to color and smell toasty, 4 to 5 minutes.
3
Add 2 cups water and salt to taste and bring to a boil.
4
Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender.
5
Drain if any liquid remains in the pan.
6
Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
7
In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder.
8
Toss with the couscous mixture.
9
Refrigerate in a bowl or in containers until ready to take to work or eat.

326

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 13 ingredients. The key ingredients include: 1 cup Israeli couscous, preferably whole-wheat, 2 tablespoons extra virgin olive oil, 1/2 cup finely chopped cilantro, 2 tablespoons chopped chives, and more.

Yes, Israeli Couscous and 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.

Israeli Couscous and Chickpea Salad

How did you like this recipe?

Frequently Asked Questions