Description
A light and refreshing couscous salad with fresh herbs, bell peppers, and protein-rich chickpeas, tossed in a lemony vinaigrette. Perfect as a side dish or a healthy main course.
Ingredients
Units
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 tbsp olive oil (for couscous)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil (for dressing)
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- In a saucepan, bring vegetable broth to a boil. Stir in couscous and 1 tbsp olive oil. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork and let cool slightly.
- In a large bowl, combine couscous, bell peppers, chickpeas, onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently until well combined.
- Serve chilled or at room temperature.
Notes
- For extra flavor, add crumbled feta or toasted pine nuts.
- This salad can be prepared ahead and stored in the refrigerator for up to 3 days.
- Great as a picnic or meal prep option.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg