|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 17mg||84%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad, courtesy of The Wheat Foods Council. It's filled with chickpeas (garbanzo beans) and plenty of vegetables, including cucumber and red bell pepper in a light lemon, olive oil, and Dijon mustard vinaigrette. This couscous salad is made from all vegetarian and vegan ingredients, and with less than 300 calories per serving, it is also a low-calorie meal.
It's perfect for vegetarians and vegans since the chickpeas add a nice protein boost. Sprinkle it with a touch of nutritional yeast if you are eating vegan, or this couscous dish might be nice with a bit of Parmesan cheese on top if you aren't eating vegan.
Though this recipe is vegetarian and vegan, it is not gluten-free, since couscous contains wheat. If you'd like to try a gluten-free version, just use quinoa instead, and adjust the cooking time for the quinoa.
1 (14.5-ounce) can vegetable broth
1 cup couscous
3/4 cup canned garbanzo beans, drained
1/2 cup diced cucumber
1/4 cup diced red bell pepper
2 tablespoons finely chopped green onions
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon lemon pepper, for garnish
Gather the ingredients.
In a medium saucepan, bring vegetable broth to a boil and stir in couscous.
Once couscous is simmering, remove pan from the heat, cover, and let stand for 5 minutes.
Lightly fluff couscous with a fork. Let prepared couscous cool for at least 10 minutes.
Place cooled couscous in a large bowl and lightly toss with garbanzo beans, cucumber, red bell pepper, and green onions.
In a separate bowl, mix balsamic vinegar, olive oil, mustard, lemon zest, and black pepper.
Add vinaigrette-lemon dressing to the couscous mixture and gently toss to combine.
Garnish couscous salad with lemon pepper.
- The vinaigrette dressing can also be mixed by shaking it in a Mason jar.
- Taste and adjust seasonings to taste. You can add a dash of sea salt or kosher salt if you think it's needed, but use a light hand so as not to overpower the other flavors.
- This couscous and chickpea salad can be prepared in advance and set in the refrigerator to chill. Be sure to gently toss it again just before serving to mix up the ingredients and the dressing.
How to Store
- This couscous salad with chickpeas can be kept in an airtight container in the refrigerator for three to four days. It does not freeze well.