Couscous Salad with Fresh Veggies and Chickpeas
Easy, filling and delicious couscous salad with fresh veggies and chickpeas.
- Prep Time: 11 min
- Cook Time: 0 min
- Total Time: 11 minutes
- Yield: 2-4 1x
- Category: Salad
- Cuisine: Mediterranean, Vegan
Ingredients
Scale
- 1 C couscous
- 1 1/2 C boiling water
- 1 C cooked chickpeas
- 1 C diced cucumber (about 150g)
- 1 C diced bell pepper (1 small)
- 2 medium tomatoes, chopped
- 1/2 C arugula, chopped
- 1/2 C basil leaves, chopped
- 2 scallions, chopped
- juice of 1/2 lemon
- 2 tbsp extra virgin olive oil
- salt and black pepper to taste
Instructions
- Place 1 cup of couscous in a bowl and pour 1.5 cups of boiling water. Cover and set aside for 10 minutes.
- Meanwhile chop all the vegetables and herbs. Prepare simple vinaigrette dressing: whisk together lemon juice, extra virgin olive oil, salt and pepper.
- If you like your salad warm, mix couscous with chickpeas, vegetables, herbs and dressing right away. And if you like it cold, let the couscous cool down before combining it with the rest of ingredients. You can also chill the salad in a fridge.
- Your couscous salad is ready. Serve and enjoy!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 321
- Sugar: 6.5g
- Sodium: 161mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Carbohydrates: 51.9g
- Fiber: 6.9g
- Protein: 10.5g
- Cholesterol: 0mg