Description
This vegan pearl couscous salad is perfect for cookouts and picnics – and easy lunches, too.
Ingredients
Scale
- 1 cup pearl couscous* (see note below)
- 3/4 teaspoon fine sea salt, divided
- 4 tablespoons extra virgin olive oil, divided
- One 14-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup minced parsley or cilantro, or a mix of both (or torn basil)
- 1/2 English cucumber or 1 kirby/Persian cucumber, cut into small dice
- 1/2 cup pitted kalamata olives, roughly chopped*
- 1/4 cup golden raisins
- 1/4 cup finely chopped red onion (or scallions)
- 1 tablespoon lemon or lime juice
Instructions
- In a medium pot*, bring 1 1/2 cups water to a boil. Add the couscous and 1/4 teaspoon salt. Cover with a lid and turn the heat down to low. Simmer until all the water is absorbed (do not stir during cooking), about 15 minutes. Then turn the heat off and let the pot stand covered for another 10 minutes (still without stirring).
- Meanwhile, heat a tablespoon of oil in a large skillet over medium heat. Add the chickpeas and cook, tossing frequently, until they’re crispy and golden brown, 8 to 10 minutes. Then add the garlic, cumin, paprika, black pepper, and 1/4 teaspoon salt, toss to coat, and cook for another minute.
- In a large mixing bowl, combine the tomatoes, herbs, cucumbers, olives, raisins, and red onion. Add the couscous and half of the chickpeas, along with the lemon juice, lots of pepper, and the remaining 3 tablespoons oil and 1/4 teaspoon salt. Toss to combine. Taste and adjust the seasonings if needed.
- Transfer to a serving dish and scatter the remaining chickpeas on top before serving.
Notes
- If you can’t find pearl couscous, pearled barley or orzo are good substitutes. Cook those according to package directions.
- Not a fan of olives? Swap in chopped marinated artichokes, roasted red peppers, and/or capers.
- Pearl couscous tends to bubble a lot during cooking, so I recommend boiling it in a roomy pot.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 295
- Sodium: 540 mg
- Fat: 12.3 g
- Carbohydrates: 39 g
- Fiber: 6.5 g
- Protein: 8.2 g
