Pearl Couscous And Chickpea Salad

Name: Pearl Couscous And Chickpea Salad
Prep time: 20 min
Cook time: 15 min
Yield: 6-8
Cuisine: Middle Eastern

Salads Mains Vegetarian

Easy pearl couscous and chickpea salad is perfect for entertaining or alongside a casual barbecue. Ideal side dish for your next barbecue.

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

6-8

About this recipe

This easy pearl couscous and chickpea salad is perfect for entertaining or alongside a casual barbecue. Tossed with a quick homemade garlic zesty dressing, it can be the ideal side dish for your next picnic. Like many of my other salads, this dish is a complete meal in itself.

Ingredients

Main 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

Notes from Rouba

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

Method

Step 1.

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

Step 2.

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

Step 3.

To make the dressing, combine dressing ingredients (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.