Couscous And Chickpea Salad
Andrea Potischman
Jul 31, 2024
If you’re looking for a healthy and delicious side dish that perfectly complements those summer vibes you’re feeling, look no further. This couscous and chickpea salad fits the bill, while also offering a powerhouse of wholesome ingredients. Packed with Mediterranean flavors, this lovely recipe comes together effortlessly offering a plethora of health benefits to boot.
Healthful and Wholesome
Bursting with plant-based protein from the chickpeas this dish provides you with a sustainable source of energy and promotes satiety. The high fiber content helps regulate digestion, while the low glycemic index of couscous keeps your blood sugar levels stable, making it an excellent choice for those watching their weight or managing diabetes.
Mediterranean Magic
This simple summer salad aligns with the popular Mediterranean diet, known for its numerous health benefits. Laden with fresh vegetables like crisp cucumbers, juicy tomatoes, and vibrant herbs it supplies your body with essential vitamins, minerals, and antioxidants. Drizzled with good quality, heart-healthy Extra Virgin olive oil, it boasts anti-inflammatory properties, supports brain health, and may even reduce the risk of heart disease.
Summer Go-To
As the temperature rises, a light and refreshing salad becomes more and more essential. This couscous salad checks all the boxes, making it an ideal go-to recipe for the entire summer season. This salad is also a versatile one allowing you to enjoy it as a refreshing side dish as a satisfying main course on its own, or with a protein of your choice.
This summer favorite is similar to Tabbouleh, the famous Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, and bulgur, but think less grain, and more balanced. Serve as a side salad with fish, meat, poultry, or simply as is, there is no going wrong here. Embrace the Mediterranean goodness and savor the vibrant essence of summer for as long as it lasts.
Couscous And Chickpea Salad
Ingredients:
- 1/3 cup Extra Virgin olive oil
- 1 cup couscous
- 1 cup water
- 3/4-1cup grape or cherry tomatoes, quartered
- 2 Persian cucumbers, small dice
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 3 scallions, pale green, and what parts, thinly sliced
- 1/2 cup chickpeas
- Juice from 1/2 lemon
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces good quality feta cheese, crumbled
Directions:
- In a medium saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from the heat, and let stand for 5 minutes.
- Fluff the couscous with a fork, and transfer it to a large bowl. Add the tomatoes, cucumbers, parsley, mint, scallions, and chickpeas. Toss to blend.
- Add the remaining olive oil, lemon juice, Aleppo pepper, salt and black pepper and toss to incorporate. Place the salad a serving bowl and garnish with the crumbled feta cheese.
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