This vegetarian salad is so simple to prepare and packed with delicious flavor. This recipe is enough for two vegetarian salads for your meal prep lunch. Or service it as a side dish with chicken, fish, or lamb. I like it along side my Za’atar Lamb Chops. Find the link to this recipe, and more, below.
Also called Giant Couscous or Pearl Couscous, this toasted pasta is a great option to accompany a wide variety of dishes. It’s quick and easy to prepare and adds great texture.
I’ve not found this in a gluten free option. If you are gluten free, I recommend substituting buckwheat, quinoa or millet in this salad.
You’ll want to follow the package instructions when preparing Israeli Couscous. The variety I use calls for one and a quarter cups of liquid to one cup of couscous. In this case, I used a vegan vegetable stock to add a little extra flavor. The pasta absorbs the cooking liquid so feel free to experiment with different cooking liquids.
Bring the vegetable stock and couscous to a boil in a small pot. Reduce the heat to low and cover for six minutes. Fluff the couscous with a fork and you’re ready to enjoy. I recommend not leaving the couscous sit too long before adding sauce or dressing. I will get very sticky when it cools and needs the sauce or dressing to keep from forming one big solid clump.
Canned chickpeas are great if you’re in a hurry. I look for reduced sodium or no salt added whenever I need to purchase them. But they can’t compete with the flavor of with the flavor of cooking them yourself. Preparing chickpeas is really simple. It just requires a little advanced planning because they do need to soak overnight. For one cup of dried chickpeas, you’ll need four cups of water. Place the chickpeas and water in a large bowl and allow to set on the counter (or in the fridge) overnight.
When you’re ready to cook, drain the soaking water from the chickpeas. Place them in a pot and add four cups of fresh water. Bring to a boil and reduce to a simmer for about 45 minutes or until the chickpeas are tender. Drain the cooking liquid and you’re ready to use freshly cooked chickpeas in salads, soups, or stews. Prepare your own hummus or roast them for a satisfying, crunchy snack.
Preparing the Salad
This salad couldn’t be simpler to prepare once the couscous and chickpeas are cooked. In a bowl, combine the couscous, chickpeas, finely diced red onion, and matchstick carrots.
Next, to make the dressing, add the herbs, lemon juice, salt and pepper to a food process. Pulse a few times to chop the herbs. Then with the food processor running, stream in the olive oil. Pour the dressing over the couscous mixture and stir to combine.
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Israeli Couscous Salad
- Food Processor
- 1 cup uncooked Israeli Couscous
- 1 cup Chickpeas cooked
- 1/2 small Red Onion finely diced
- 1 small handful Mint
- 1 small handful Parsley
- 1/2 cup Matchstick Carrots
- Juice of half a lemon
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Prepare the couscous according to package instructions. I recommend substituting a vegan vegetable stock for the amount of water called for.
- While the couscous is cooking, add the mint, parsley, lemon juice, salt and pepper to the bowl of a food processor. Pulse a few times to chop the herbs. Then with the food processor running, stream in the olive oil.
- In a large bowl, combine the cooked couscous, chickpeas, onion, and carrots. Add the dressing and stir to combine.
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