Mediterranean Couscous Salad with Chickpeas and Herbs

Introduction

Couscous is one of the fastest grains to cook, which makes this the salad I lean on when I need a side for a crowd in a hurry. It's a bit like tabbouleh's more substantial cousin — the pearl couscous soaks up the lemony dressing beautifully and travels well to picnics and potlucks. Chickpeas and roasted vegetables turn it into a meal on its own. Serve it with a piece of sheet-pan chicken, a stack of Greek village salad, or as part of a mezze table alongside our chickpea salad and quinoa tabbouleh.

Cooking your way through our archive? Don't miss our Mediterranean Chickpea Salad with Feta and Lemon or our Quinoa Tabbouleh with Mint and Lemon, and browse every side recipe for more ideas.

Ingredients

• •1 1/2 cups pearl (Israeli) couscous
• •2 cups water or vegetable stock
• •1 red bell pepper, diced
• •1 medium zucchini, diced
• •3 tbsp olive oil, plus more for roasting
• •1 can (400 g) chickpeas, drained and rinsed
• •300 g cherry tomatoes, halved
• •1/2 English cucumber, diced
• •1/2 red onion, finely diced
• •1/2 cup fresh mint leaves, chopped
• •1/2 cup fresh parsley, chopped
• •For the dressing:
• •1/4 cup extra-virgin olive oil
• •3 tbsp fresh lemon juice
• •1 garlic clove, grated
• •1 tsp Dijon mustard
• •1 tsp honey
• •Salt and freshly ground pepper

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the bell pepper and zucchini with 1 tbsp olive oil, salt and pepper on a baking sheet. Roast for 15 minutes, until softened and lightly charred.

2. 2

   Meanwhile, toast the couscous in a dry pan over medium heat for 2–3 minutes until fragrant and golden.

3. 3

   Add the water or stock and a pinch of salt to the couscous. Bring to a boil, then cover and simmer for 10 minutes until tender. Fluff with a fork and let cool slightly.

4. 4

   Whisk the dressing ingredients together in a small bowl.

5. 5

   In a large serving bowl, combine the warm couscous, roasted vegetables, chickpeas, tomatoes, cucumber, red onion, mint and parsley.

6. 6

   Pour the dressing over the salad and toss well. Taste for salt and lemon.

7. 7

   Let sit for 15 minutes before serving so the flavors meld. It keeps in the fridge for up to 3 days.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

340 kcal

Protein

10 g

Carbs

48 g

Fat

13 g