Curried Chickpea Couscous Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- Couscous:
- 1 ½ cups water
- ½ teaspoon kosher salt
- 1 cup pearl couscous*
- For the salad:
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 large carrot, shredded
- 1 red bell pepper, diced
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ½ cup chopped Medjool dates or dried tart cherries
- ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
- Dressing:
- 1 batch curry tahini dressing
- Extra fresh ground salt and pepper, to taste
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Preparation
Step 1
Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.
Step 2
In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.
Step 3
Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.
Step 4
To store: Store leftovers in an airtight container in the fridge for up to 5 days.
Step 5
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