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Lunchbox: Couscous & Chick-Pea Salad

Lunchbox: Couscous & Chick-Pea Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 392.5
Dietary: Gluten-free
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
  • 1 cup Couscous
  • 1/2 cup Raisins
  • 1 cup Canned chick-peas, drained
  • 4 ounce Sliced ham, julienned
  • 1/4 cup Fresh parsley, chopped
  • 3 Green Onions, chopped
  • 1 Tomato, diced
  • 1 Sweet Red pepper, diced
  • 1 small Zucchini, diced
  • 1/2 cup Olive oil
  • 3 tbsp Lemon juice
  • 1 Garlic clove, minced
  • 3/4 tsp Salt
  • 1/2 tsp Ground cumin
  • 1/4 tsp Turmeric
  • 1 dash Hot pepper sauce
Directions
  1. 1
    In a medium saucepan, bring 1-1/4 cups of water to a boil.
  2. 2
    Stir in the couscous and raisins, then cover the saucepan and remove it from the heat.
  3. 3
    Let the couscous stand covered for 5 minutes to absorb the water.
  4. 4
    Fluff the couscous with a fork and spread it out on a baking sheet or large bowl to cool slightly.
  5. 5
    In a large mixing bowl, combine the cooled couscous mixture, drained chickpeas, julienned ham, chopped parsley, green onions, diced tomato, red pepper, and zucchini.
  6. 6
    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, cumin, turmeric, and hot pepper sauce until emulsified.
  7. 7
    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.

Keywords: couscous, chickpeas, salad, lunchbox, vegetarian, healthy, lemon, cumin, turmeric, raisins, zucchini, red pepper, parsley, quick meal, make ahead, grain bowl, protein, fresh, savory, side dish
Read it online: https://www.chefs-mate.com/recipe/lunchbox-couscous-chick-pea-salad/