Couscous and Chickpea Salad
4 portions
30mThis refreshing couscous salad is great as a side or meal. I prefer to use whole durum wheat couscous, but whatever you have on hand will work.
What you will need
2 Tbsp Lemon Juice
1 Red Bell Pepper
.25 oz Fresh Chives
2 Tbsp Pine Nuts
1 cup Couscous
¼ cup Plain Yogurt
2 Tbsp Olive Oil
1/2 tsp Cumin
½ tsp Chili Powder
1/2 bunch Cilantro
1 can Chickpeas
1 ounce Feta
1/2 tsp Salt
(Nutritional facts 211 calories, 5.21 g fat, 33.74 g carbohydrates, 6.95 g protein, 6 mg cholesterol, 279 mg sodium)How to cook
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Gather all ingredients.
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Portion all ingredients.
4
Cut the lemon in half and squeeze the juice. You will need two tablespoons.
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Wash and slice the pepper in half, pull out the stem and seeds.
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Slice the pepper halfs into thin strips.
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Slice the strips of pepper into thirds - about 1 inch lengths.
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Hold the chives together and chop into thin pieces.
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In a sauce pot, toast the pine nuts over medium heat until fragrant and lightly toasted. Remove from the pot and set aside.
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Add half of the olive oil to the saucepot now, and pour in the couscous. Toast until lightly browned and is smelling nutty.
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Add 2 cups of water and half of the salt to the couscous and bring to a boil.
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Depending on the type of couscous, cooking time can be different so follow the package instructions. Top with a lid and simmer until the water is gone. Fluff with a fork.
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Once cooked, place the couscous in a mixing bowl to cool a bit.
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In a small bowl, add the yogurt, remaining olive oil, and lemon juice.
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Add the cumin and chili powder to the yogurt dressing.
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Stir the dressing until smooth and fully incorporated.
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Add the chickpeas and red pepper to the couscous and stir.
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Toss in the chopped cilantro, feta, chopped chives, and pine nuts.
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Mix the dressing into the salad.
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