Pearl Couscous and Chickpea Salad

Pearl Couscous and Chickpea Salad

Pearl Couscous and Chickpea Salad 992 661 Rouba Shahin Middle Eastern Cooking

An easy pearl couscous and chickpea salad perfect for entertaining or alongside a casual barbecue.   Tossed with a quick homemade garlic zesty dressing it also can be the ideal side dish for the for your next picnic.

This easy salad is also one of my many salads that are a complete meal.

pearl couscous and chickpea salad served in a white bowl

Ingredients
  • 300 grams pearl couscous
  • 1 x can chickpeas rinsed and drained
  • 2 medium tomatoes diced small
  • 1 large Lebanese cucumber diced small
  • 1 red capsicum diced small
  • 1 x 400 grams can artichoke hearts diced small
  • 150 grams black olives (pitted) diced small
  • 4 sprigs of spring onion finely chopped
  • ½ cup parsley finely chopped
  • ¼ cup mint finely shredded
  • 150 grams crumbled feta (omit if vegan)

Dressing

  • ⅓ cup lemon juice
  • ½ cup of olive oil
  • 1 garlic clove crushed (large)
  • 1 teaspoon mint dried
  • salt to season
Cook’s Note

*This salad will keep very well in the fridge for up to 4 days. You may need to add some more dressing.
*The addition of pomegranate is optional and of course seasonal.

 

Step 1. 
Cook pearl couscous according to package directions, shake excess water and toss with a little oil to prevent it from sticking.  Set aside.

Step 2.
Chop and prepare salad ingredients and combine in a bowl large enough to mix in.

salad ingredients ready to mix

Step 3. 
To make the dressing, Combine dressing ingredient (I like using a jar for this- always shake the jar before pouring over the salad).  Season with salt and pour over the salad.  Taste and adjust the seasoning.

pouring dressing over salad

 

Pearl Couscous and Chickpea Salad served

Serves 6-8

Why you will love this salad:

Easy Recipe
vegetarian/vegan
complete meal
make ahead of time
nutritious

 

Sahtan – Enjoy In Good Health