Chickpea and Couscous Salad

A fresh salad where cooked chickpeas are mixed with carrots and zucchini cut in julienne, offering a crunchy and smooth combination full of flavor.
appetizer
legumes
Mediterranean
salad
vegetarian
Ingredients
Servings
6
Measurement units

Salad

  • 250 grscooked chickpeas
  • 1 carrot cut into julienne
  • 1 small zucchini cut into julienne
  • 1 sliced onion
  • 2 granssliced garlic cloves
  • 4 dried apricots
  • 500 mlvegetable stock
  • butter
  • oil
  • oregano
  • salt, ground black pepper

Couscous

  • 300 grscouscous
  • 300 mlwater
  • a little butter
Nutritional Information

Per serving

Calculated for 6 servings

Calories
309 kcal
Protein
11 g
Fat
4.6 g
Carbohydrates
56 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the vegetables

  1. Wash and cut the vegetables into julienne.
  2. Cook the vegetables in a wok (or a pan) with the dried apricots until done.
  3. Once cooked, dress with oregano and season.
  4. Add the cooked chickpeas and the vegetable stock. Cook 5 minutes and take off the heat.
  5. Finally fold in the couscous prepared in the meantime.
  6. It can be served hot or warm.

Prepare the couscous

  1. Bring the water to the boil.
  2. When it boils, add a little salt.
  3. When boiling well, add the couscous. Do not stir, only a couple of turns with a spatula.
  4. Turn off the heat and leave to rest 5–7 minutes.
  5. Tip the couscous into a glass bowl.
  6. Add a few cubes of butter (not much).
  7. Fluff gently with 2 forks until the grains separate.
  8. If serving cold, fluff again with two forks once cold.
Recommendations & Tricks
  • Use the same weight of water as couscous semolina. Check the packet for resting time.
Original recipe
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    Chickpea and Couscous Salad | The Catalan Table