Moroccan couscous and chickpea salad
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
425.24 g
red pepper powder
0.25 tsps
ground cinnamon
0.25 tsps
couscous
259.5 ml
green onions
3
ground ginger
0.25 tsps
ground nutmeg
0.25 tsps
lemon
1
olive oil
6 servings
parsley
60 g
pistachios
123 g
bell pepper
1 small
salt
6 servings
turmeric
0.5 tsps
vegetable broth
352.5 ml
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:
Carbs
54 g
Fat
25 g
Protein
14 g
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