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Couscous and Chickpeas Salad

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  Couscous 1 Cup (16 tbs)
  Cherry tomatoes 1⁄2 Kilogram
  Chickpea 1 Cup (16 tbs), cooked, drained
  Olive oil 1 Tablespoon
  Fresh mint 1⁄2 Bunch (50 gm)
  Parsley 1⁄2 Bunch (50 gm)
  Coriander leaves 1⁄2 Bunch (50 gm)
  Lemon 1⁄2 Medium
  Lime 1⁄2 Medium
  Sugar 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs), boiled (as required)
  Pepper 1⁄2 Teaspoon (to taste)
  Chicken stock 1 Cup (16 tbs) (as required)

Put couscous in a bowl, pour boiling water and then add chicken stock and turmeric and set aside for 10 minutes. When liquid has been absorbed, separate couscous grains with a folk.
Add chick peas, tomatoes, mint, parsley, coriander, lemon, lime, sugar, pepper and cold pressed olive oil. Mix well and serve.
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Recipe Summary

Difficulty Level: 
Very Easy
Salad lovers will find this salad amazing and unique. The key ingredient of the salad is couscous. You can watch the video as the chef explains the recipe in detail.

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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 468 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 1.8 mg0.6%

Sodium 184.2 mg7.7%

Total Carbohydrates 81 g26.8%

Dietary Fiber 14.5 g57.9%

Sugars 11.8 g

Protein 19 g38.8%

Vitamin A 64% Vitamin C 89.3%

Calcium 14.9% Iron 33.3%

*Based on a 2000 Calorie diet


Couscous And Chickpeas Salad Recipe Video