Couscous Salad with Chickpeas

This Couscous Salad with Chickpeas is a vibrant and nutritious Moroccan-inspired dish, perfect for a light lunch. Bursting with flavors from fresh herbs and spices, it's a satisfying meal that's both hearty and refreshing.

Ingredients

• Couscous - 150 grams
• Chickpeas (canned, drained) - 240 grams
• Cherry tomatoes - 150 grams
• Cucumber - 1 medium
• Red bell pepper - 1 small
• Red onion - 1 small
• Fresh parsley - 30 grams
• Fresh mint - 15 grams
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium pot, bring 300 ml of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes until the water is absorbed.
2. Fluff the couscous with a fork and let it cool to room temperature.
3. While the couscous is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into small pieces.
4. In a large bowl, combine the cooled couscous, chickpeas, chopped vegetables, and finely chopped parsley and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper.
6. Pour the dressing over the couscous salad and toss gently to combine all ingredients evenly.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle maintenance.

Tags