Coriander Chickpea and Couscous Salad

⏱ 10 mins 🍽 4 serving(s) 🏷 Beans

This quick and flavourful salad combines couscous and chickpeas with a zesty dressing of olive oil, sesame oil, and preserved lemon. Fresh coriander and spring onions add a bright finish. It can be prepared in about 10 minutes and is versatile enough to be enjoyed warm straight away or chilled for later.

Coriander Chickpea and Couscous Salad

Ingredients

  • 8 ounces couscous (225g)
  • 14 ounces chickpeas, drained & rinsed (400g)
  • 1 pint boiling water (570ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon chopped preserved lemon (or lemon juice, 15ml)
  • 2 garlic cloves, crushed (or finely chopped)
  • 6 spring onions, chopped (or 1/2 of a red onion, finely chopped)
  • 4 tablespoons chopped fresh coriander (can use more, depending on personal taste)
  • salt & freshly ground black pepper
  • ground sumac (optional)

Method

  1. In a large heatproof bowl, combine the couscous, drained chickpeas, olive oil, sesame oil, crushed garlic, chopped spring onion, and the chopped preserved lemon or lemon juice.
  2. Pour the boiling water over the mixture and stir everything together using a fork. The couscous will absorb the liquid rapidly.
  3. Stir in the chopped fresh coriander, saving a small amount for garnish if desired, and season with salt and freshly ground black pepper.
  4. For a hot salad, serve it immediately as it cools fast. It can be briefly reheated in a microwave, adding a touch more water if needed, though it's best made fresh. Alternatively, allow it to cool completely. it works wonderfully cold, perhaps on a buffet.
  5. Finish by sprinkling over the reserved coriander or a few leaves, and optionally add a dusting of sumac powder or ground black pepper.

Nutrition (per serving)

Sodium310400 mg

Recipe details

CategoryBeans
AuthorAnnacia