Recipes

Couscous Salad with Chickpeas, Tomatoes and Mint

Prep time: 10 minutes

Total time: 10 minutes

Serves 4

This no-cook couscous salad is a delicious, hassle-free side dish that can be made on a moment's notice. It’s also perfect the next day for a brown bag lunch.


SHARE:



Step-by-Step Photos

Couscous Salad with Chickpeas, Tomatoes and Mint
Place 1 cup of whole-wheat couscous in a large bowl.
Add 1 ¼ cups very hot tap water.
Cover tightly with plastic wrap and let stand until the water is absorbed and the couscous is tender, about 10 minutes.
Meanwhile, wash a small bunch of mint, 1 lemon, 4 scallions, and 1 cup grape tomatoes. Drain and rinse one 15-ounce can of chickpeas.
Trim and discard the root ends from the scallions.
Peel and discard the outer membrane.
Thinly slice the white and light green parts (you can save the dark green parts for another use like topping baked potatoes.)
Halve the grape tomatoes.
Remove ¼ cup fresh mint leaves from the stem. Tear the leaves into small pieces.
Fluff the couscous with a fork.
Add the scallions, chickpeas, tomatoes, and mint to the bowl along with 3 tablespoons fresh lemon juice.
Add 2 tablespoons olive oil.
Add ½ teaspoon kosher salt.
Add ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).
Stir until well combined and enjoy.

ingredients

1 cup 
whole-wheat couscous 
1 ¼ cups 
very hot tap water 
scallions (white and light green parts), sliced 
15-ounce can 
chickpeas, drained and rinsed 
1 cup 
grape tomatoes, halved 
¼ cup 
fresh mint leaves, torn 
3 tablespoons 
fresh lemon juice 
2 tablespoons 
olive oil 
½ teaspoon 
kosher salt 
¼ teaspoon 
freshly ground black pepper 

directions

In a large bowl, combine the couscous and water, cover tightly with plastic wrap and let stand until the water is absorbed and the couscous is tender, about 10 minutes. Fluff with a fork.

Add the scallions, chickpeas, tomatoes, mint, lemon juice, oil, salt, and pepper (12 turns on pepper mill) to the bowl and toss.

 


 

helpful hints

  • Tearing mint leaves bruises them less than chopping
  • We like to under salt, so after you’ve made this recipe be sure to double-check that the seasoning is to your liking

tools needed

Large bowl, measuring cups, plastic wrap, strainer, chef’s knife, fork

 

make it a meal

Here's a recipe pairing we love with our Couscous Salad with Chickpeas, Tomatoes and Mint: