Chickpea couscous salad with pomegranate seeds and a cumin vinaigrette is the perfect side to any weeknight meal. It’s filled with feel-good ingredients and comes together in just 30 minutes.
Chickpea Couscous Salad with Cumin Vinaigrette
This light yet flavorful pearl couscous salad is filled with so many fresh flavors like mint, parsley and pomegranate seeds. It gets tossed in a zesty cumin vinaigrette which brings all of the flavors together.
I love it alone for a quick workweek lunch, but for an added boost of protein you can serve it with my zesty salmon skewers or harissa lentil burgers.
I love salads that can double as meal prep, and this recipe is just that. You can serve it cold or at room temperature, and it will keep fresh in the fridge for 3-4 days.
Plus, it comes together in just 30 minutes which is always a huge win in my book.
How to prepare pearl couscous
Pearl couscous is easy to make and, unlike regular pasta, doesn’t require draining the water. For added flavor, you can toast the couscous in olive oil until it browns before adding the water. I also love using couscous with turmeric for added color and flavor.
Let the couscous cook in boiling water for about 15 minutes until all of the water is absorbed. Let it rest for 5-10 minutes, then fluff it with a fork.
What you’ll need to make Chickpea Couscous Salad
Pearl Couscous: pearl couscous, also known as israeli couscous, is lightly toasted pasta pearls, and makes for one of my favorite bases for a hearty salad
Chickpeas: canned chickpeas add texture and crunch, while also providing some plant-based protein and fiber
Veggies: radishes and rainbow carrots add a pop of color
Pomegranate seeds: for a little added sweetness
Herbs: fresh mint and parsley add some extra fresh flavor
Walnuts: for a little crunch and omega-3 fats
Everything gets tossed in a zesty cumin vinaigrette made with olive oil, lemon juice, sweetened with date syrup, and flavored with cumin, salt & pepper. One of my favorite things about this salad is the longer it sits in the dressing, the better it tastes!
I love to crumble feta cheese over the top before serving it for some extra saltiness and flavor.
Pair this salad with your favorite protein for a fresh & delicious weeknight dinner. You guys are going to love this simple recipe! Be sure to tag me on Instagram if you try it 🙂
What to serve with your couscous salad:
Lemon Herb Salmon Skewers
Honey Mustard Breaded Salmon
Harissa Lentil Burgers
Chickpea Couscous Salad with Cumin Vinaigrette
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 1″ 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 & pepper, to taste
Directions
- 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.
- Assemble the salad in a large bowl or serving platter with the pearl couscous, chickpeas, radishes, pomegranate seeds, sliced carrots, walnuts, parsley and mint.
- Whisk together the dressing ingredients then mix it into the salad. Adjust salt to taste.
- Serve cold or at room temperature. Leftovers will stay fresh in the fridge for 3-4 days.
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