Curried Chickpea Couscous Salad
Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.
Servings 4 servings
Calories 417cal
Ingredients
- Couscous:
- 1 ½ cups water
- ½ teaspoon kosher salt
- 1 cup pearl couscous*
- For the salad:
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 large carrot, shredded
- 1 red bell pepper, diced
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ½ cup chopped Medjool dates or dried tart cherries
- ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
- Dressing:
- 1 batch curry tahini dressing
- Extra fresh ground salt and pepper, to taste
Instructions
- Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.
- In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.
- Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.
- To store: Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Boost the veggies: This would be delicious with fresh finely chopped roasted cauliflower or even a few cups of finely chopped raw broccoli florets.
I suggest serving this with my honey mustard chicken or my honey lemon salmon for a full meal.
*To make gluten free: sub in 8 ounces of gluten free orzo for the pearl couscous. Quinoa would also be delicious!
Nutrition
Serving: 1serving (based on 4) | Calories: 417cal | Carbohydrates: 42.1g | Protein: 14.5g | Fat: 24.5g | Saturated Fat: 2.4g | Fiber: 11.8g | Sugar: 16.8g