Easy Couscous Salad
This couscous salad is a quick, easy, and healthy recipe that’s bursting with vibrant flavors and colors! Fluffy couscous is combined with crispy veggies, fresh herbs, buttery chickpeas, and a citrusy vinaigrette.
Equipment
- Medium pot
- Large mixing bowl
- Pressure cooker
- Mason jar
Ingredients
Grains
- 1 cup uncooked couscous
- 1 cup vegetable broth
Add-ins
- 1 cup cooked chickpeas
- ¾ cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives, roughly chopped
- ½ large red bell pepper, diced
- ¾ cup cucumber, roughly diced
- ¼ medium red onion, diced
- ⅓ cup raisins
- ⅔ cup fresh parsley, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
Dressing
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1-2 tablespoons red wine vinegar
- Sea salt & pepper to taste
Instructions
Couscous
- Bring the vegetable broth to a boil in a medium saucepan. Once it’s boiling, mix the couscous in. Immediately cover it with a lid and remove it from the heat. Let it sit with the cover on for 5 minutes.
Add-ins
- In the meantime, drain and rinse the chickpeas thoroughly. Add them to a large mixing bowl along with the tomatoes, olives, peppers, cucumbers, onions, raisins, and herbs.
Dressing
- Add the lemon juice, olive oil, garlic, red wine vinegar, salt, and pepper to a mason jar. Close the lid and shake the dressing until the olive oil is emulsified.
- Taste and adjust seasonings as needed. If you like more tang, add red wine vinegar or lemon. For more kick, add black pepper or garlic.
- Pour the dressing over the couscous salad and toss to combine. Serve this salad immediately on its own or as a side dish. Happy eating!
Notes
- Fluff the couscous: To prevent a clumpy texture, fluff the couscous with a fork immediately after steaming it.
- Cut evenly: Cut the vegetables to similar sizes for an even distribution of flavors all throughout the salad.
- Fresh herbs: Use fresh herbs whenever possible for the best flavors and aromas.
- Dress while warm: Add dressing to the salad while the couscous is warm so that it absorbs the flavors better.
- Adjust to taste: Taste and adjust the amount of red wine vinegar, lemon juice, olive oil, and garlic to your personal taste.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 51.4g | Protein: 9.3g | Fat: 12g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 251.4mg | Potassium: 526.7mg | Fiber: 6.4g | Sugar: 11.7g | Vitamin A: 1715.4IU | Vitamin C: 46.4mg | Calcium: 69.6mg | Iron: 2.9mg
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