Go Back
+ servings
Quick Chickpea Carrot Couscous Salad | The Full Helping

Quick Chickpea Carrot Couscous Salad

Author - Gena Hamshaw
Yields: 4 servings

Ingredients

  • 1 cup dry whole wheat or regular couscous
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1/2 teaspoon + 1/4 teaspoon fine salt, divided
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 1 cup grated carrots (about 2 medium or large carrots, peeled and grated)
  • 3 tablespoons dried currants (substitute 1/4 cup golden or regular raisins)
  • 1/2 cup finely chopped fresh parsley leaves
  • 1/4 cup finely chopped fresh mint leaves
  • 1/2 teaspoon ground cumin

Instructions

  • Bring 1 1/4 cups water, the 1 teaspoon olive oil, and the 1/4 teaspoon salt to a boil in a saucepan. When the water is boiling, stir in the couscous quickly, then cover the pot. Remove the pot from heat and allow it to stand for 5 minutes. Fluff the couscous with a fork. If you'd like a cold (but less quick) salad, allow the couscous to cool for 15 minutes before transferring it to the fridge in an airtight storage container and allowing it to cool completely, about 1-2 hours. Alternately, you can skip refrigeration make the salad with warm couscous.
  • Mix the cooled or warm couscous and all remaining ingredients in a large mixing bowl. Adjust salt, oil, vinegar/lemon, and herbs to taste. Serve!

Notes

Leftover salad will keep in an airtight container in the fridge for up to 4 days.