This Chickpea and Pearl Couscous Salad is a delightful medley of flavors and textures. Juicy cherry tomatoes, crisp onions, and fresh herbs come together with hearty chickpeas and fluffy pearl couscous for a satisfying and nutritious dish. Tossed in a zesty lemon dressing, this salad is perfect for a light lunch or a refreshing side at dinner.
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: Approximately 280 per serving
INGREDIENTS
- 1 cup pearl couscous
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Cook Pearl Couscous:
- In a medium saucepan, bring 2 cups of water to a boil. Add pearl couscous, reduce heat to low, cover, and simmer for 10 minutes or until couscous is tender and water is absorbed. Remove from heat and let it cool slightly.
- Prepare Chickpeas:
- In a large bowl, combine cooked pearl couscous, chickpeas, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped mint.
- Make Lemon Dressing:
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.
- Combine and Toss:
- Pour the lemon dressing over the salad ingredients. Toss gently to combine and coat everything evenly with the dressing.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with extra fresh herbs if desired.
