🥗 Mediterranean Couscous Salad with Chickpeas

📝 Ingredients (Serves 4–6)

Salad:

• 1 cup dry couscous

• 1 cup boiling vegetable broth (or water)

• 1 can (15 oz / 425g) chickpeas, drained & rinsed

• 1 cup shredded carrots

• ½ small red onion, finely diced

• ½ cup raisins or dried cranberries

• ½ cup fresh parsley, chopped

• 2 tbsp fresh mint, chopped (optional)

Dressing:

• ¼ cup olive oil

• 3 tbsp fresh lemon juice

• 1 clove garlic, minced

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp ground cumin (optional but recommended)

👩‍🍳 Instructions

1️⃣ Prepare Couscous

• Place couscous in a bowl.

• Pour boiling broth over it.

• Cover and let sit 5 minutes.

• Fluff with a fork and let cool.

2️⃣ Make Dressing

• Whisk olive oil, lemon juice, garlic, salt, pepper, and cumin.

3️⃣ Assemble Salad

• In a large bowl combine:

  • Fluffed couscous

  • Chickpeas

  • Carrots

  • Red onion

  • Raisins

  • Parsley & mint

• Pour dressing over and toss well.

4️⃣ Chill (Recommended)

• Refrigerate at least 30 minutes for best flavor.

💡 Q & A

❓ Can I use pearl (Israeli) couscous?

Yes! Cook according to package directions (usually simmered like pasta), then cool before mixing.

❓ Can I make it ahead?

Absolutely. It tastes even better after a few hours in the fridge.

❓ How long does it last?

Up to 4 days refrigerated in an airtight container.

❓ Can I add protein?

Yes! Great additions:

• Grilled chicken

• Shrimp

• Feta cheese

• Tofu

❓ Can I make it gluten-free?

Regular couscous is not gluten-free. Substitute:

• Quinoa

• Gluten-free couscous

• Cauliflower rice

❓ Why is my couscous clumpy?

It wasn’t fluffed soon enough or had too much liquid. Fluff with a fork while warm.

❓ Can I add more vegetables?

Definitely! Try:

• Cucumber

• Cherry tomatoes

• Roasted red peppers

• Spinach