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Couscous Salad with Chickpeas, Fresh Herbs, and Lemon Vinaigrette Recipe

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3.9 from 62 reviews

A fresh and vibrant Couscous Salad made with pearl couscous, chickpeas, fresh vegetables, and a zesty lemon-Dijon dressing. This easy-to-make dish combines sautéed garlic and onions with fluffy couscous and a colorful mix of cherry tomatoes, cucumbers, herbs, and a touch of jalapeno heat, perfect for a light lunch or a side dish.

Ingredients

Couscous and Cooking Base

  • 1 cup pearl couscous
  • 1 ½ tablespoons extra virgin olive oil (EVOO)
  • 1 ½ cups water or vegetable stock
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped onion

Salad Ingredients

  • 1/4 cup cooked chickpeas (canned chickpeas works too)
  • 8 oz cherry tomatoes, halved
  • 2 small cucumbers, diced
  • ¼ red onion, diced
  • 1 cup baby spinach, finely sliced
  • ½ cup chopped parsley or cilantro
  • ½ cup fresh mint, chopped
  • 3 stalks green onions, chopped fine
  • 1 jalapeno, chopped fine (reduce to half or remove seeds for less spice)

Salad Dressing

  • 1/3 cup extra virgin olive oil (best quality)
  • 1 lemon, zest only
  • 1 lemon, freshly squeezed juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  1. Prepare chickpeas: If using canned chickpeas, drain and rinse them in a colander to remove the liquid.
  2. Sauté aromatics: In a large pot, heat 1 ½ tablespoons EVOO over medium heat. Add minced garlic and chopped onions, and sauté for 2 minutes, stirring frequently until fragrant and onions sweat.
  3. Add couscous: Stir in the pearl couscous with the sautéed garlic and onions to coat the grains with oil.
  4. Add liquid and cook: Pour in 1 ½ cups water or vegetable stock. Stir to combine. When the liquid begins to boil, reduce heat to medium-low, cover with a lid, and let simmer for 8 to 10 minutes until the couscous is tender and liquid absorbed.
  5. Fluff and cool: Remove the pot from heat, uncover, and fluff the couscous gently with a fork. Set aside to cool completely.
  6. Make salad dressing: In a jar or bowl, combine 1/3 cup EVOO, lemon zest, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Shake or whisk well until emulsified.
  7. Combine salad ingredients: In a large salad bowl, add the cooled couscous, cherry tomatoes, diced cucumbers, diced red onion, sliced baby spinach, cooked chickpeas, chopped parsley or cilantro, fresh mint, chopped green onions, and jalapeno.
  8. Toss salad with dressing: Pour the dressing over the couscous and vegetable mixture. Toss gently to combine all ingredients evenly.
  9. Rest and serve: Let the salad rest at room temperature for a few minutes to allow flavors to meld. Serve immediately.

Notes

  • Use vegetable stock instead of water for a richer, vegetarian-friendly flavor.
  • Adjust the amount of jalapeno and remove seeds to control spiciness according to preference.
  • Allowing the salad to rest helps the flavors deepen, but it can be served immediately if needed.
  • This salad can be prepared ahead and refrigerated; bring to room temperature before serving for best taste.
  • Substitute fresh herbs with parsley or cilantro depending on your taste preference.

Find it online: https://recipethrive.com/couscous-salad-with-chickpeas-fresh-herbs-and-lemon-vinaigrette-recipe/