Israeli Couscous and Chickpea Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup Israeli couscous, preferably whole-wheat
- 2tablespoons extra virgin olive oil
- ½cup finely chopped cilantro
- 2tablespoons chopped chives
- 1ounce feta, diced
- 2tablespoons pine nuts, lightly toasted
- 1can chickpeas, drained and rinsed
- ½red pepper, cut in thin 2-inch slices
- 2tablespoons fresh lemon juice
- 1teaspoon cumin seeds, lightly toasted and ground
- Salt to taste
- ¼cup plain low-fat yogurt (or use half olive oil)
- ½teaspoon Aleppo pepper or mild chili powder (more to taste)
Nutritional analysis per serving (4 servings)
436 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 16 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Step 2
Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- Step 3
In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
- Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
Comments
I give it 5 stars because it was very good and even better... it was very easy and quick to make.
Works well with farro too. I made some changes to made it more flavorful- added some chopped kalamata olives, skipped the yogurt and added more feta. Also used much more of the herbs and spices than in the original recipe.
Easy to make and a good base to play with, to make the recipe your own. I swapped out the couscous for cracked freekah. I then added more ingredients to make this more healthy and interesting, being chopped baby spinach, cherry tomatoes (halved) and diced cucumber. The additions meant four good serves and made a really satisfying salad to take for lunches.
Added Kalamata olives and cucumber. Yum!
If omitting the yogurt, how much olive oil to replace it with? I don’t follow the suggestion. (I am making this for vegans.)
I made a vinaigrette of pomegranate balsamic and lemon juice. Added lots of cherry tomatoes