Chopped Couscous Salad

Chopped Couscous Salad

This Couscous salad is light and fluffy, filled with great crunchy textures and super flavorful. Couscous cooks in about 5 minutes and can be served as a side or spruced up and served as a meal. The dressing is bright and lemony with plenty of fresh herbs and compliments the vegetables perfectly. For a heartier dish add in things like plant based chicken or vegan feta. Delicious any night of the week and perfect to bring to a Summer BBQ.

Serves 6-8

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Ingredients

10 oz (284 g) Dry Couscous
2 cups (473 ml) Broth or Water
15.5 oz (439 g) Chickpeas rinsed & drained
1 cup (167 g) Cherry Tomatoes cut into quarters
1 cup (140 g) Cucumbers chopped
1 cup (116 g) Yellow Bell Pepper chopped
1/2 cup (60 g) Red Onion chopped
1/2 cup (60 g) Olives sliced (I used green olives with pimento)
1/3 cup (46.5 g) Pine Nuts lightly toasted

Dressing

Juice from 1 large Lemon
Zest from 1 Lemon
1 1/2 Tbsp fresh Dill chopped
1/3 cup (15 g) Parsley chopped
1/3 cup (79 ml) good Olive Oil
Salt & Pepper to taste

Directions

1. Start by making the dressing. In a bowl mix together the lemon juice, salt, pepper, lemon zest, herbs and olive oil until well combined. Add in the chickpeas and mix well. Set aside.

2. Add the couscous to a large bowl and pour over the broth that has come to a light boil. Cover the bowl with a large plate and let stand for 5-6 minutes. Using a fork, gently rake through the layers until all the couscous has been fluffed up and there are no clumps.

3. While the couscous is hydrating toast the pine nuts in a pan on medium heat. Move them around every few minutes to prevent them from burning. Toast for about 3-5 minutes or until lightly browned and aromatic.

4. Add the chopped cucumber, red onion, tomatoes, bell pepper, olives, pine nuts and marinated chickpeas to the couscous. Mix well and serve.