Go Back

Israeli Couscous Salad

Course Salad, Side Dish
Servings 4


  • 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.