15-Minute Healthy Chickpea Couscous Salad
A quick and colorful couscous salad loaded with chickpeas, fresh vegetables, and a zesty lemon dressing. High in plant-based protein, fiber, and healthy fats, it’s perfect for a light lunch, dinner side, or meal prep.
Equipment
- 1 Stainless Steel Pot / Stockpot
- 1 Large salad bowl
- 1 Fork (for fluffing couscous)
- 1 Small Bowl (for dressing)
- 1 Spoon or Whisk (for mixing dressing)
Ingredients
Salad:
- 1 ½ cups Moroccan couscous
- 1 ½ cups water
- 1 15-ounce can chickpeas, rinsed and drained
- 2 Persian cucumbers small diced
- ½ green bell pepper small diced
- ¼ cup radishes thinly sliced
- 2 tablespoons slivered almonds toasted
- 2 tablespoons kalamata olives sliced
- 2 green onions sliced
Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 garlic clove pressed
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boiling the Water: Start by measuring 1 ½ cups of water and pouring it into a small to medium stainless steel pot. Place the pot on the stove over medium-high heat. Wait until the water reaches a full, rolling boil. Boiling water is essential to ensure that the couscous absorbs liquid evenly, giving it a light and fluffy texture.
- Cooking the Couscous: Once the water is boiling, add 1 ½ cups of Moroccan couscous. Stir vigorously with a fork or spoon for about 30 seconds to ensure all the grains are moistened and begin absorbing the water. Immediately remove the pot from the heat and cover it with a lid. Let the couscous sit, undisturbed, for 5 minutes. This resting period allows the grains to steam gently and reach perfect tenderness.
- Fluffing the Couscous: After the 5-minute rest, remove the lid carefully to avoid steam burns. Using a fork, gently fluff the couscous by lifting and separating the grains. This step prevents clumping and ensures the couscous remains light and airy. Transfer the fluffed couscous to a large salad bowl to cool down to room temperature before adding other ingredients.
- Preparing the Vegetables: While the couscous is cooling, prepare the fresh vegetables. Dice 2 Persian cucumbers into small, uniform cubes, ensuring they are bite-sized. Dice ½ a green bell pepper into similar small pieces for even texture. Thinly slice ¼ cup of radishes into delicate rounds for a peppery crunch. Slice 2 green onions into thin rings to add a mild, aromatic bite to the salad. Set all the vegetables aside in a separate bowl until ready to combine.
- Toasting the Almonds: Measure 2 tablespoons of slivered almonds. Heat a small dry skillet over medium heat and toast the almonds, stirring frequently, for 2–3 minutes until golden brown and fragrant. Keep a close eye on them to prevent burning. Toasted almonds add a delightful nutty flavor and a crunchy texture contrast to the soft couscous. Once toasted, set them aside to cool slightly.
- Slicing the Olives: Slice 2 tablespoons of kalamata olives into thin rounds. These olives contribute a briny, savory note that balances the sweetness of the dressing and the mildness of the vegetables. Set them aside for mixing into the salad.
- Making the Lemon Vinaigrette: In a small bowl, combine ¼ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1 pressed garlic clove, 1 tablespoon honey, ½ teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk thoroughly until all ingredients are fully incorporated into a smooth, emulsified dressing. Taste and adjust seasoning if necessary—this bright and zesty vinaigrette is what gives the salad its signature fresh flavor.
- Combining Salad Ingredients: Once the couscous has cooled to room temperature, add the prepared vegetables, sliced olives, and toasted almonds directly into the large salad bowl with couscous. Pour the lemon vinaigrette evenly over the top. Using a large spoon or salad tongs, gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the couscous grains while mixing.
- Serving or Chilling: You can enjoy this salad immediately at room temperature, which allows the flavors to remain fresh and crisp. Alternatively, cover the salad with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. This also makes it an excellent option for meal prep or make-ahead lunches.
- Final Touch and Enjoying: Before serving, give the salad one gentle toss to redistribute the dressing. Taste and add extra salt, pepper, or lemon juice if desired. Serve as a refreshing side dish, a light lunch, or a vibrant addition to a Mediterranean-inspired dinner. Each bite is full of texture, flavor, and wholesome nutrition, making it a satisfying and versatile dish.
Notes
- Use Moroccan-style couscous for authentic texture, but regular couscous works in a pinch.
- Rinse canned chickpeas thoroughly to reduce sodium and remove the canned flavor.
- Toast the almonds lightly to enhance their nutty flavor—do not skip this step.
- Dice vegetables into uniform pieces for a balanced texture in every bite.
- Cool the couscous completely before adding dressing to prevent it from becoming mushy.
- Adjust the lemon juice or honey to your taste for a more tangy or slightly sweet dressing.
