A delightful and refreshing pearl couscous salad topped with crispy chickpeas.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Salad
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup pearl couscous
3/4 teaspoon fine sea salt, divided
4 tablespoons extra virgin olive oil, divided
One 14-ounce can chickpeas, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
1/2 cup minced parsley or cilantro (or torn basil)
1/2 English cucumber, diced
1/2 cup pitted kalamata olives, roughly chopped
1/4 cup golden raisins
1/4 cup finely chopped red onion (or scallions)
1 tablespoon lemon or lime juice
Instructions
In a medium pot, bring 1 1/2 cups water to a boil. Add the couscous and 1/4 teaspoon salt. Cover and reduce heat to low. Simmer for about 15 minutes until water is absorbed, then let it stand covered for another 10 minutes.
Meanwhile, heat a tablespoon of oil in a large skillet over medium heat. Add the chickpeas and cook, tossing frequently, for 8 to 10 minutes until crispy and golden brown.
Add garlic, cumin, paprika, black pepper, and 1/4 teaspoon salt to the chickpeas. Toss to coat and cook for an additional minute.
In a large mixing bowl, combine tomatoes, herbs, cucumbers, olives, raisins, and red onion.
Add cooked couscous and half of the chickpeas to the mixing bowl, along with lemon juice, remaining 3 tablespoons oil, and remaining 1/4 teaspoon salt. Toss to combine and adjust seasonings if needed.
Transfer to a serving dish and scatter the remaining chickpeas on top before serving.
Notes
If you can’t find pearl couscous, pearled barley or orzo are good substitutes.
Not a fan of olives? Swap in chopped marinated artichokes, roasted red peppers, and/or capers.
Use a roomy pot for boiling pearl couscous to avoid bubbling over.