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Couscous Chickpeas Salad

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A bright, healthy salad featuring fluffy couscous, chickpeas, crunchy cabbage, grated carrot, olives, and toasted pine nuts, dressed with a mild harissa and rich tomato flavor.

Ingredients

Scale
  • 1 cup couscous
  • 1 cup water
  • 1 can (1 and 1/2 cup) chickpeas, drained and rinsed
  • 1 cup white cabbage, shredded
  • 1 large carrot, grated
  • 1 small red onion, thinly sliced
  • 1/2 cup green olives, sliced
  • 1/3 cup pine nuts, toasted
  • 1/4 cup parsley, chopped
  • 2 tsp tomato paste
  • 1/2 tsp harissa paste
  • 1 tsp dried herbs (oregano or thyme)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt to taste

Instructions

  1. Bring 1 cup of water to a boil, add a pinch of salt, and remove from heat.
  2. Stir in the couscous, cover, and let it sit for about 5 minutes. Fluff with a fork.
  3. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown.
  4. Chop and prepare the vegetables: shred cabbage, grate carrot, slice onion and olives, and chop parsley.
  5. In a small bowl, whisk together tomato paste, harissa, dried herbs, garlic powder, paprika, olive oil, lemon juice, and salt.
  6. In a large bowl, combine fluffed couscous, chickpeas, cabbage, carrot, onion, olives, and pine nuts.
  7. Pour dressing over salad and toss well. Serve immediately or chill for an hour.

Notes

Store in an airtight container in the refrigerator for up to 3 days. This salad tastes even better after a day in the fridge.

Nutrition

Keywords: Couscous Salad, Chickpeas Salad, Healthy Salad, Meal Prep, Vegetarian Salad

Find it online: https://alexandrarecipes.com/couscous-chickpeas-salad/