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Chickpea and Raisin Couscous Salad


  • 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


  • 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.


For extra flavor, you can cook couscous in a broth/stock instead of water.