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–+ servings

Chickpea Couscous Salad with Cumin Vinaigrette

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup pearl couscous, aka Israeli couscous
  • 1 1/2 cups water
  • 1 can chickpeas (15 oz), drained
  • 1/3 cup pomegranate seeds
  • 2 large carrots, thinly sliced into 1u0022 sticks. I used rainbow carrots
  • 4 radishes, thinly sliced
  • 1/3 cup walnuts, chopped
  • 1/3 cup parsley, chopped
  • 4 -5 mint leaves, chopped
  • 1 tsp olive oil

Cumin Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tsp date syrup or honey
  • 1 tsp dijon mustard
  • 3/4 tsp cumin
  • Salt u0026 pepper, to taste

Directions

  1. Add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in a pinch of salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork.
  2. Assemble the salad in a large bowl or serving platter with the pearl couscous, chickpeas, radishes, pomegranate seeds, sliced carrots, walnuts, parsley and mint.
  3. Whisk together the dressing ingredients then mix it into the salad. Adjust salt to taste.
  4. Serve cold or at room temperature. Leftovers will stay fresh in the fridge for 3-4 days.