Another one of my warm weather favorites–you can serve it as a side dish but I always eat it as a meal. The bright flavor of the veggies is offset by the mild beans and couscous and it overall has a very clean taste. I particularly enjoy the clash of the sweet raisins and the acidic onion. This makes a pretty big bowl but I have no problem eating the entire batch all by myself within a week, although I sometimes allow Dennis to help me. :) Tomorrow he’s eating steak for dinner, but I’m gonna be digging into a big plate of this wonderful stuff! I can’t get enough.
Colorful Couscous Salad with Chickpeas
Printable Recipe
Dressing:
¼ c olive oil
2 T lemon juice
1 T apple cider vinegar
3 t agave nectar or sugar
1 t Dijon mustard
1 t salt
Salad:
2 c couscous (I prefer whole wheat)
2 c cooked chickpeas, chopped
2 carrots, peeled & shredded
1 red pepper, chopped
½ c raisins, soaked in ¼ c hot water
½ c parsley, chopped
½ c red onion, chopped
Whisk the dressing ingredients together in a small bowl and set aside.
Bring 3 cups water to a boil, stir in the couscous, cover, and remove from heat. Let sit 5 minutes, fluff with a fork, and turn into large mixing bowl to cool. Put the remaining salad ingredients into the bowl (including the raisin soaking water), pour the dressing over the top, and stir until combined. Store in the refrigerator.
Makes 8 servings.
Nutrition Info (per serving): 336 Calories; 8 g fat; 0 mg cholesterol; 508.2 mg sodium; 58.5 g carb; 6 g fiber; 9 g protein
Veronica's Cornucopia 