You are here

Chickpea And Couscous Salad

Heart.Foods's picture
The chickpea and cous cous salad is an almost raw salad made with canned chickpeas and cous cous tossed with a spicy and sweet dressing. Along with red pepper, corn niblets, green onions and cilantro, the chickpea salad is dressed with honey, vinegar, lemon juice and orange juice with a hint of chilies and is quite healthy.
Ingredients
  Couscous 250 Milliliter (1 Cup)
  Chickpeas 540 Milliliter, drained, rinsed (19 Ounce)
  Red pepper/Roasted red pepper 1 , diced
  Corn niblets 250 Milliliter (Fresh Or frozen)
  Green onions 4 , chopped
  Chopped fresh cilantro/Chopped fresh parsley 2 Cup (32 tbs)
  Minced chipotle/Jalapeno / sweet and hot thai sauce 5 milliliter 1 Teaspoon
  Minced jalapeno/Sweet and hot thai sauce 1 Teaspoon, minced (5 Milliliter)
  Ground cumin 1 Teaspoon (5 Milliliter)
  Molasses/Honey 1 Tablespoon (15 Milliliter)
  Rice vinegar/Cider vinegar 2 Tablespoon (25 Milliliter)
  Lime juice/Lemon juice 1⁄4 Cup (4 tbs) (50 Milliliter)
  Orange juice 1⁄4 Cup (4 tbs) (50 Milliliter)
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place couscous in 8-inch/1.5 L square glass baking dish.
Pour 1 cup/250 mL boiling water over top and cover tightly.
Allow to rest for 15 minutes.
Fluff with fork.
In large bowl, combine couscous, chickpeas, red pepper, corn, green onions and cilantro.
For dressing, puree chipotle with cumin, molasses, vinegar, lime juice, orange juice and olive oil.
Toss lightly with couscous and chickpea mixture.
Taste and season with salt and pepper if necessary.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Healthy
Servings: 
6

Rate It

Your rating: None
4.175
Average: 4.2 (16 votes)

1 Comment

holyfood's picture
Orange-Mint Salad--- This salad was inspired by one of my kids commenting that “oranges are so every day.” My mom remembers when oranges were a treat. I love oranges, so I wanted to make something a little different. I’m also enjoying using our abundant spearmint while it is still fresh from the garden. Thinly slice several spearmint leaves, to taste. Mix in some brown sugar, to taste. I used a bit too much for our tastes, about ½ T. Peel and chunk oranges. I used two California navels. You can see the effect of the brown sugar in the difference. This was sweet and tangy and not too juicy. My kids thought it was “ok.”