Recipe courtesy of Kardea Brown
Couscous and Chickpea Salad
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings (6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 440 mg
I absolutely love the variety of textures and flavors in this simple salad. It definitely satisfies any craving I'm having! Serve it as a side dish or as a hearty, meat-free main dish.
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings (6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 440 mg
Ingredients
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Directions
- Heat the vegetable oil in a small saucepan over medium-high heat. Add the couscous and cook until toasted, about 1 minute. Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, 8 to 10 minutes.
- Remove the pan from the heat and fluff the couscous with a fork. Transfer the couscous to a serving bowl.
- Add the chickpeas and shallot to the couscous. Cut the preserved lemon in half, then scoop out and discard the pulp. Thinly slice the lemon rind and add it to the couscous. Set the couscous aside to cool, 10 to 15 minutes.
- Add the pomegranate seeds, pine nuts, mint and parsley to the couscous. Stir together the lemon juice, honey and olive oil in a small bowl, then drizzle over the couscous and toss. Season with salt and pepper to taste. Sprinkle with the feta and pomegranate seeds for garnish before serving.
