- Dish type
- Bean salad
- Chickpea salad
A delicious salad, which is quick and easy to make. This salad goes particularly well with barbecued meats.
48 people made this
- 125ml creamy salad dressing
- 4 tablespoons natural yoghurt
- 1 teaspoon ground cumin
- salt and pepper to taste
- 15g butter
- 85g couscous
- 250ml water
- 1 red onion, chopped
- 1 red pepper, chopped
- 20g chopped parsley
- 50g raisins
- 45g flaked almonds, toasted
- 120g tinned chickpeas, drained
MethodPrep:15min ›Cook:30min ›Extra time:2hr chilling › Ready in:2hr45min
- In a medium bowl, blend creamy salad dressing, yoghurt, cumin, salt and pepper. Cover and place in the refrigerator 1 hour or until chilled.
- Melt butter in a medium saucepan over medium heat. Stir in couscous and coat with butter. Stir in water, reduce heat and a simmer, covered, until all water is absorbed, about 5-10 minutes.
- Mix couscous, red onion, red pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover and chill in the refrigerator until serving.
Reviews & ratingsAverage global rating:(49)
Reviews in English (38)
I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!-27 Sep 2005
This was a really yummy recipe. I used FF ranch dressing and FF yogurt. I also used whole wheat couscous from Trader Joe's and cooked it without the butter. Everyone at dinner loved it.-03 Sep 2002
I served this as a warm side dish instead of as a salad. I replaced the red onions with carmalized videlias, and lightly sauteed the red peppers. I also omitted the cumin. It was fantastic. I had it cold the next day for lunch--this will definitely be made again!-25 May 2003
Moroccan Couscous with Chickpeas and Peppers
Couscous and chickpeas form the base of this Moroccan vegetarian and vegan pilaf or salad. A hearty variety of spices, including ginger, paprika and allspice, give this Moroccan couscous recipe it's unique flavor, and the lovely textures and flavors of the other ingredients, including sweet potato, zucchini, chickpeas and bell peppers, pine nuts and raisins, balance out the simplicity of the couscous to create a dish that ends up being quite varied and exciting.
Don't be intimidated by the long ingredients list of this couscous dish, as it really is simple to prepare, and many of the ingredients are just spices, some of which are quite common and you likely already have. Plus, the couscous itself takes just minutes to prepare. Feel free to omit one or two of the spices, if don't have them on hand, but the combination of all of them together is really what gives this couscous its unique Moroccan-inspired flavor and fragrance.
If you like Moroccan flavors or couscous dishes, try this easy vegetarian and vegan couscous and chickpea pilaf. This recipe is both vegetarian and vegan, but couscous isn't gluten-free. If you need this recipe to be gluten-free, just swap out the couscous for a gluten-free substitute, such as quinoa or another gluten-free grain if you were looking for a gluten-free vegan version, and adjust the cooking time accordingly. Enjoy!
Vegan Couscous Salad With Chickpeas
If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad with chickpeas (garbanzo beans) and plenty of vegetables, including cucumber and red bell pepper in a light lemon, olive oil, and Dijon mustard vinaigrette. It's made from all vegetarian and vegan ingredients, and with less than 300 calories per serving, this couscous salad is also a low-calorie meal.
It's perfect for vegetarians and vegans since the chickpeas add a nice protein boost. If you aren't eating vegan, this couscous dish might be nice with a bit of Parmesan cheese on top or sprinkle it with a touch of nutritional yeast if you are eating vegan.
Though this recipe is vegetarian and vegan, it is not gluten-free since couscous contains wheat. If you'd like to try a gluten-free version, just use quinoa instead and adjust the cooking time for the quinoa.
This vegetarian couscous salad recipe courtesy of The Wheat Foods Council.
Finely chop white part of green onions. Slice green parts reserve for salad. Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces cook and stir 5 minutes. Stir in stock and Seasoning. Bring to boil. Add couscous cover. Remove from heat. Let stand 5 minutes
Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended
Fluff couscous with fork spoon into large bowl. Add sliced green onions, chickpeas, carrots, dates, pine nuts and remaining 1/4 teaspoon salt toss lightly. Add vinaigrette toss again. Serve immediately or refrigerate until ready to serve. Garnish with chopped fresh cilantro, if desired
Couscous and Chickpea Salad
Couscous and Chickpea Salad is packed full of delicious foods that make a fresh meal for any spring day. In addition to great nutrition, it’s important to also make sure we are moving every day and soaking up plenty of vitamin D, spring’s sun is a perfect time to get out there and enjoy the warm breeze and fresh air.
Couscous contains some fibre, potassium and other nutrients, but when paired with other healthy ingredients like in this recipe, it really packs a punch! The great thing about this Couscous and Chickpea Salad is you can add the fresh salad vegetables you love and make it your own. You could use cucumber, carrot or avocado!
Chickpeas are high in fibre and protein, and contain several key vitamins and minerals like protein, carbohydrates. Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer, and lifestyle diseases.
1 cup couscous
¼ cup currants
1 ¼ cup boiling water
300g can of chickpeas, rinsed and drained
1 red capsicum, chopped
2 spring onions, sliced
2-3 tbsp chopped mint
150ml orange juice
2 tbsp apple cider or balsamic vinegar or lemon juice
1-2 tsp ground cumin
½ tsp salt
1 clove garlic, crushed
Place couscous and currants in a bowl, and cover with boiling water. Cover the bowl and leave for 5 minutes
Mix chickpeas, capsicum, spring onions, olives and mint through the couscous
Combine dressing ingredients and mix well. Pour dressing over salad and mix well. Garnish with mint, parsley or oregano.
Energy 926 kJ (221 Cal)
Protein 8g (14%)
Carbohydrates 36g (71%)
What to Serve with Roasted Vegetable and Chickpea Couscous
Honestly this dish can be served perfectly on its own, it combines vegetables, grains, protein and good fats. I enjoyed it right after I tossed in the warm roasted vegetables, but is is also very good after a day as the flavors have melded together more like a salad. This is great to take with you for lunch too! Or a picnic. Or a potluck. You can serve it as a side to a meat or fish dish. And don’t forget that this is a vegan dish, so almost everybody can enjoy it!
Curried couscous, carrot and chickpea salad
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- 200 g couscous
- 40 g olive oil
- boiling water
- 3 - 4 cm piece fresh ginger, cut into pieces
- 30 g red onion (approx. ¼ onion), cut into pieces
- 120 g carrot, cut into pieces
- ½ green capsicum, cut into pieces (3-4 cm)
- 50 g dried apricots, cut into pieces (1 cm)
- 50 g raisins
- 50 g raw cashews
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 1 tbsp curry powder
- 2 - 3 sprigs fresh coriander, leaves only, roughly chopped, for garnishing
Jono & Jules do food & wine
One of those dishes that was even better than expected.We served this with lamb chops with seven spices but it would make a nice mezze dish or a side for any grilled fish or meat.
Giant Couscous & Chickpea Salad – to serve between 4 & 6
- 12 cherry tomatoes, halved
- 3 tbsp olive oil
- 500ml vegetable stock
- 120g giant couscous
- 400g tin chickpeas, drained and rinsed
- 1 onion, chopped
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp ground ginger
- 3 tbsp chopped coriander
- 3 tbsp chopped parsley
- juice of ½ a lemon
Heat the oven to 200ºC/Fan 180ºC/Gas 6.
Put the tomatoes on a baking tray, drizzle with 1 tbsp of the oil and season with salt and pepper. Bake for about 20 minutes or until soft.
Pour the vegetable stock into a small saucepan and bring to the boil. Add the couscous and simmer for about 10 minutes or until tender (check it as it may not take the full 10 minutes). Strain, tip into a bowl and add the chickpeas.
Heat the rest of the oil in a frying pan, add the onion, and cook over a low heat for 5 minutes or until soft. Stir in the spices and cook for another minute. Remove from the heat and stir the spiced onion into the couscous and chickpea mixture.
Add the coriander, parsley, and roasted tomatoes, and season well with salt and pepper and a squeeze of lemon.
(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon, 2012.)
Couscous, Lentil and Chickpea Salad #SundaySupper
Gathering the family around the table and connecting after a busy week, that’s what Sunday Supper is all about. This week’s Sunday Supper centers on Middle Eastern cooking with a recipe for couscous, lentil, and chickpea salad.
I always love the flavors and the different combinations of colors and textures in Middle Eastern cuisine, and this couscous, lentil, and chickpea salad is a perfect example. It’s also a wonderful meal for vegetarian and vegan diets, with healthy, all-natural ingredients.
Growing up in Quebec, our family didn’t experience many Middle Eastern foods, although lentils were a staple in our cuisine. I didn’t discover couscous for many years. Our Sunday dinners were traditionally a meat and potatoes affair spent gathered around my grandparents’ huge table. There was usually a big crowd and lots of food—huge quantities of food. My grandmother always made so much, making sure everybody had plenty.
I love those memories of Sunday dinners with the family around my grandmother’s table. That’s what Sunday Supper is all about. I’m so pleased to be part of this movement so that the tradition can live on. With our busy lives, we often forget what food is all about. We forget that food is meant to be enjoyed and shared with the people we care about. Food and love go hand in hand.
Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe
I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.
So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.
First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)
Moving forward, if anyone has ideas about simple dinners with good leftover potential? I’m all ears. And to use my most-hated office terminology, thanks in advance.