There’s nothing better than a quick, hearty salad for lunch.
During the colder months of the year, I change the salad’s flavor slightly. Instead of leafy greens, I use grains, beans, sweet potatoes, or pasta as a base.
Although couscous looks like a grain, it is the most minor pasta shape. So, this chickpea couscous salad is technically a pasta salad, although couscous falls into a distinct category.
The best thing about couscous is that it only takes a few minutes to cook. It’s faster than most whole grains so you can have lunch (or a light dinner) on the table in about 30 minutes.
Types of couscous
There are several couscous to choose from.
Traditional Moroccan couscous is made from wheat flour. It’s very small—the smallest couscous—and can be made in minutes. I use this couscous in this recipe.
This type of couscous is usually available in whole wheat or regular form. You can use either in chickpea couscous salad.
There’s also pearl couscous, which is fuller and chewier than Moroccan couscous. Pearl semolina, sometimes called Israeli semolina, can be found in whole wheat and common forms.
Pearl couscous takes a little longer than Moroccan but is still relatively quick.
How to make couscous
My most common way to cook Moroccan couscous is to boil water with salt and a little vegan butter or olive oil (this helps keep the couscous fluffy and prevents clumps).
When the water boils, I add the couscous, cover the pan, and turn off the heat. After five minutes of rest, the couscous can be fluffed up and used.
That’s it! It takes a lot less effort than cooking many types of whole grains. Be sure to check the couscous package to ensure that 5 minutes is the right time (usually).
To cook pearl couscous, you simmer it with water, just as you would any other whole grain. However, the cooking time is still short: usually between 8 and 10 minutes.
Once again, check your couscous package to ensure the correct cooking time.
The nutritional value of couscous
Couscous is a source of plant protein and dietary fiber. It contains some iron and trace minerals, including magnesium and phosphorus.
How to make carrot and chickpea couscous salad
What I love most about this delicious chickpea couscous salad is that it’s quick and easy to make.
Cook the couscous as directed. Mix cooked, fluffy, slightly cooled couscous with grated carrots, chickpeas, chopped fresh herbs, dried currants and seasonings.
That’s it! After everything is mixed, the salad is ready to eat.
Chickpea couscous salad ingredients
Couscous
I prefer to make a chickpea couscous salad with Moroccan couscous. I love that its delicate texture contrasts with the round chickpeas and grated carrots. I also like the fast cooking time. You can use regular or whole wheat couscous.
If you prefer, you can also use Israeli couscous in the recipe. Follow the instructions on the package to cook the couscous. However, the rest of the salad preparation process is the same.
carrot
You’ll need a cup of grated carrots to make the couscous salad.
chickpea
This recipe calls for 1.5 cups of cooked chickpeas, about one 14.5-ounce can. You can also choose to use scraped chickpeas.
raisin
I love the subtle sweetness of dried currants in a salad. If you like my sweet and salty combination less, you can omit the gooseberry. You can also use golden raisins or Thompson raisins instead.
Parsley mint
I love the bright, refreshing texture of chopped parsley and mint leaves added to the couscous salad. If you are lacking in any of these herbs, you can use all of them, or you can try replacing them with cilantro or basil.
seasoning
The carrot and chickpea couscous salad seasoning is simple: lemon juice, red wine vinegar (you can also use apple cider or white vinegar instead), cumin powder, salt, and olive oil.
You can add minced garlic or chopped red Onions to the salad if you like, but I really like it the way it is!
Develop advanced storage options.
Couscous can be cooked for up to three days, tossed with a salad, and stored in an airtight container in the fridge. It can also be frozen for up to six weeks.
The salad will be kept in an airtight container in the refrigerator for up to three days.
More pasta and cereal for lunch salad
There’s nothing like opening the fridge at lunchtime and finding a hearty, delicious, nutritious salad. I like this kind of food. I often eat it at noon.
Chickpea couscous salad is my favorite. Here are some more examples:
- Garbanzo bean pesto pasta salad
- Citrus-dried sweet potato salad
- Banana breakfast salad with sweet potato and apple
- Protein-packed bean and quinoa salad
- Pasta salad with roasted vegetables in balsamic vinegar
- Pasta salad with curry Tahini sauce
- Black bean quinoa salad with cumin dressing
- Quinoa salad with dried apricots, lentils, cranberries and pecans
- Lemon pasta salad
- Vegetarian autumn harvest salad
Ingredients
1 cup dry couscous (regular or whole wheat)
2 1/2 TBSP olive oil (divided)
1/2 TSP + 1/4 TSP acceptable sea salt (divided)
1 1/2 tablespoons of red wine vinegar
1 tablespoon lemon juice
1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
1 cup grated carrots (about 2 medium or larger carrots, peeled and grated)
3 tablespoons dried raisins (instead of 1/4 cup golden or regular raisins)
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves
1/2 teaspoon ground cumin
Instructions
- In a saucepan, bring 1 1/4 cups water, 1 teaspoon olive oil, and 1/4 teaspoon salt to a boil. Stir the couscous quickly while the water is boiling, then cover the pot. Remove the pan from the heat and let it sit for 5 minutes.
- Fluff the couscous with a fork. If you prefer a cold (but not as fast) salad, let the couscous cool for 15 minutes, then place it in an airtight storage container and let it cool completely for about 1-2 hours. You can also skip the refrigeration altogether and make salads with warm couscous.
- Combine the cooled or heated couscous and all remaining ingredients in a large bowl. Adjust the salt, oil, vinegar, lemon, and vanilla flavors. Service!
