Dairy free

Vegetarian

Vegan

Moroccan couscous and chickpea salad

Name: Moroccan couscous and chickpea salad
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tsp black pepper; 15 ounce canned garbanzo beans; 0.25 tsps red pepper powder; 0.25 tsps ground cinnamon; 1.5 cups couscous; 3 green onions; 0.25 tsps ground ginger; 0.25 tsps ground nutmeg; 1 lemon; 6 servings olive oil; 1 cup parsley; 1 cup pistachios; 1 small bell pepper; 6 servings salt; 0.5 tsps turmeric; 1.5 cups vegetable broth

A refreshing and nutritious salad made with couscous, chickpeas, and a variety of fresh vegetables. This Moroccan-inspired dish is dairy-free, vegetarian, and vegan-friendly. It's a great side dish option for a summer barbecue or picnic, offering a good source of vitamins and minerals.

Ingredients

black pepper

1 tsp

canned garbanzo beans

15 ounce

red pepper powder

0.25 tsps

ground cinnamon

0.25 tsps

couscous

1.5 cups

green onions

ground ginger

0.25 tsps

ground nutmeg

0.25 tsps

lemon

olive oil

6 servings

parsley

1 cup

pistachios

1 cup

bell pepper

1 small

salt

6 servings

turmeric

0.5 tsps

vegetable broth

1.5 cups

Method

Heat broth and a teaspoon of salt and bring to a boil.
Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
Add the zest and juice of the lemon and mix again.
Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
Let the salad marinate for an hour or so before serving.

Nutrition:

486 kcal

Carbs

54 g

Fat

25 g

Protein

14 g

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