This main-dish couscous salad  is ready in 20 minutes and contains whole wheat couscous, chickpeas, tomato, and feta cheese.  You can serve it immediately, or cover and chill it for a portable lunch.

Couscous Salad with Chickpeas

whole-wheat couscous

salt, divided

black pepper, divided

cinnamon

water

olive oil

lemon juice

garlic

sugar

mint

green onions

⅛ teaspoon smoked paprika

can chickpeas (garbanzo beans), rinsed and drained

large ripe tomato, chopped

(3 ounces) crumbled feta cheese

Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.


Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.


My first try to find a duplicate of the Sahara Cuisine couscous salad I buy.  What a pleasant surprise  - this is even better!  Love the complex flavor from the cinnamon and smoked paprika.

I've added this to my regular rotation! I made a couple of tweaks, though. The sugar seems completely unnecessary, so I omit it. I double the lemon/olive oil amounts, as I found there wasn't quite enough dressing for my taste. First time I made it, my friend was supposed to bring me mint from her garden, but forgot. I ended up substituting some fresh, dark green parsley, and it worked really well. Gives it a bit of a tabouli flavour. The dish is also crying out for cucumber, so I add that as well. I love the subtle lift the cinnamon and smoked paprika give it.

I made this with Bob's Red Mill Pearl (Israeli) couscous so it did require a bit of cooking.  Also with canned diced drained tomatoes because of the season.   Nice with barbecue, fresh taste.  Husband said it could have had more flavor, but the overall vote was "let's have it again".

This is super yummy!  I left the mint out and was glad that I did--the salad had enough flavor without it.  It will make great left overs for the week :)

LOVE this recipe. Have already made it twice. Used cherry tomatoes and they worked well. Also forgot the feta and didn't miss it! I liked the mint and didn't find the flavors overpowering. It's better the second time around after a day or two in the fridge.

I have many variations of couscous salads. This one is good, however the mint really overpowers it. You lose the other flavors so I suggest reducing the mint amount. I also added cucumber and pine nuts which made it good.

I made this for a potluck with a potentially high number of vegan diners, so I adapted slightly --- skipped the cinnamon, added a chopped cucumber and subbed almonds for the feta (toasted pine nuts would have been better). I'm guessing it will taste even better after the flavors have a chance to meld. It's a good choice for an outdoor event because it doesn't require refrigeration, esp. if you skip the cheese.

LOVED it! I made this forgetting my husband doesn't like chickpeas and is not a huge fan of couscous. He really liked it. Has a light flavor and isn't heavy. Forgot to buy mint, but still good w/out. Couldn't find whole wheat, so used plain couscous. Next time I might use grape tomatoes instead (and the mint!). Very yummy and makes a generous portion, and still good as leftovers.

I considered doubling the recipe as it made 4 servings and i wanted leftovers. it made 4 substantial servings.  the flavors are so dynamic with the lemon juice, cinnamon, mint and smoked paprika. definately NOT BLAND like the title would lead you to believe, and the textures so varied. 

i grilled some chicken in the same smoked paprika and chili powder to accompany the dish.  

delicious as an everyday meal, easy to make. i actually forgot the feta, but will put it on next time, even though it doesn't need it.

couscous salad with chickpeas

Total: 20 minutes

Servings: 2.5

Author : Ivy Manning

Ingredients

Instructions

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couscous salad with chickpeas

Total: 20 minutes

Servings: 2.5

Author : Ivy Manning

Ingredients

Instructions

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