Couscous Chickpea Salad

Couscous is such a easy pasta dish to cook. Pasta? Made of durum wheat or semolina, couscous has become another welcomed dish in many countries.

What I like about couscous is the ‘instantness’ of cooking. Practically just adding boiling water and allowing it to soak to rehydrate the pasta.

Throw in some vegetables & a protein for a quick snack or meal.

Couscous Chickpea Salad

  • Servings: 4-6 persons
  • Print



1 cup couscous (dried)

1 teaspoon vegetable stock (optional)

1/2 teaspoon garlic powder

1/2 cup chopped parsley

1/2 cup chickpeas (drained)

2 tomatoes, deseeded & chopped

few sprigs of fresh parsley

juice of 1/2 lemon

pinch of salt


  • Place couscous into a dish with lid.
  • Add the vegetable stock & garlic powder to the couscous.
  • Add 1 1/2 cups of boiling water to the couscous, give it a stir to mix the vegetable stock & garlic powder. Cover for 5-10 minutes
  • Cut the tomatoes in half, remove the seeds. Chop into chunks.
  • Chop the parsley as fine as you can. You can also add chopped mint.
  • Remove lid & fluff up the couscous with a fork.
  • Add the tomatoes, parsley, lemon juice & salt.
  • Add chickpeas to the mixture, taste & add more salt or lemon juice to your taste.
  • Eat as a meal or serve as a side.


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