Go Back
Print
Notes
Smaller
Normal
Larger
Cook Mode
Prevent your screen from going dark
Chickpea and Raisin Couscous Salad
No ratings yet
Print
Ingredients
1.5
cups
of instant couscous
2
tablespoons
of extra virgin olive oil
2
tablespoons
of freshly squeezed lemon juice
1
teaspoon
of freshly grated lemon zest
2
scallions
thinly sliced
1/2
cup
of raisins
1/2
cup
of diced cucumber
1
bell pepper
yellow, red, or orange work best because they are sweeter, diced
1 14
oz
can of chickpeas
drained and rinsed
1/4
cup
of chopped flat-leaf parsley
Kosher salt and ground black pepper to taste
Instructions
Prepare the couscous as per the packages instructions.
Once the couscous is ready/has absorbed all of the liquid, fluff with a fork and transfer to a large bowl.
Add the olive oil, lemon juice, and lemon zest. Fold to mix thoroughly.
Next, add the chickpeas, the vegetables, the raisins, and the parsley.
Toss to mix.
Season with kosher salt and ground black pepper to taste.
Serve as a side, or enjoy it on it's own.
Notes
For extra flavor, you can cook couscous in a broth/stock instead of water.