Lunchbox: Couscous & Chick-Pea Salad
Description
This light yet satisfying salad is perfect for lunchboxes or a quick weeknight dinner. The fluffy couscous absorbs the bright, zesty flavors of the lemon and olive oil dressing, while the chickpeas add a heartiness that keeps you full. Fresh zucchini, red pepper, and green onions provide crisp texture and color, contrasting beautifully with the sweet pop of raisins. A touch of cumin and turmeric adds warmth and depth without overwhelming the palate. Its a versatile dish that tastes just as good cold as it does at room temperature, making it an ideal make-ahead meal. Serve it on its own or alongside grilled chicken for a complete family-friendly feast.Ingredients
Directions
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In a medium saucepan, bring 1-1/4 cups of water to a boil.
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Stir in the couscous and raisins, then cover the saucepan and remove it from the heat.
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Let the couscous stand covered for 5 minutes to absorb the water.
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Fluff the couscous with a fork and spread it out on a baking sheet or large bowl to cool slightly.
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In a large mixing bowl, combine the cooled couscous mixture, drained chickpeas, julienned ham, chopped parsley, green onions, diced tomato, red pepper, and zucchini.
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, cumin, turmeric, and hot pepper sauce until emulsified.
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Pour the dressing over the couscous salad and toss gently until all ingredients are evenly coated.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 392.5kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 1.3g7%
- Cholesterol 48.0mg16%
- Sodium 1322.5mg56%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 8.0g32%
- Sugars 31.4g
- Protein 32.8g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, allow the salad to rest for 15-20 minutes after dressing before serving so the couscous absorbs the spices.
This salad keeps well in the refrigerator for up to 3 days. Store in an airtight container.
To make this vegan, simply omit the ham and increase the chickpeas to 1.5 cups for extra protein.
If you prefer a softer texture, you can blanch the diced zucchini for 2 minutes in boiling water before adding it to the salad.
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