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Pearl Couscous Salad with Crispy Chickpeas: A Delight!

Pearl Couscous Salad with Crispy Chickpeas | Fresh, Hearty & Mediterranean-Inspired

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A delightful and refreshing pearl couscous salad topped with crispy chickpeas.

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

  1. 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.
  2. 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.
  3. Add garlic, cumin, paprika, black pepper, and 1/4 teaspoon salt to the chickpeas. Toss to coat and cook for an additional minute.
  4. In a large mixing bowl, combine tomatoes, herbs, cucumbers, olives, raisins, and red onion.
  5. 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.
  6. 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.

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