Lunch

Herbed Couscous Salad with Bell Peppers and Chickpeas

Name: Herbed Couscous Salad with Bell Peppers and Chickpeas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth or water; 1 tbsp olive oil (for couscous); 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup olive oil (for dressing); 3 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and black pepper, to taste

ByMariem September 26, 2025

Jump to Recipe

A vibrant, Mediterranean‑inspired couscous salad filled with bell peppers, chickpeas, fresh herbs, and a bright lemon‑olive oil dressing—perfect as a side or light main dish.

Why You’ll Love This Recipe

Easy and quick to make
Bright, fresh flavors with herbs and citrus
Protein and fiber from chickpeas make it satisfying
Versatile—serves well hot, warm, or cold
Great for meal prep or potlucks

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Couscous (Moroccan or Israeli/pearl)
Chickpeas (canned or cooked)
Red, yellow, or orange bell pepper (diced)
Cucumber (diced)
Red onion (finely chopped)
Fresh parsley and/or mint (chopped)
Olive oil
Lemon juice & zest
Garlic (minced)
Salt & black pepper
Optional: feta cheese, olives, toasted nuts (pine nuts, almonds)

Directions

Cook the couscous following the package instructions (or by simmering/fluffing). Drain and let it cool slightly.
In a large bowl, whisk together olive oil, lemon juice & zest, minced garlic, salt, and pepper.
Add the warm couscous to the dressing and toss to coat.
Mix in chickpeas, bell pepper, cucumber, onion, and herbs.
Adjust seasoning—add more lemon, salt, or pepper if needed.
If using, fold in feta, olives, or toasted nuts just before serving.

Servings and timing

Serves: 4–6
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

Variations

Replace couscous with quinoa, farro, or orzo
Add grilled chicken, shrimp, or tofu for protein
Use other herbs like basil or cilantro
Add cherry tomatoes or roasted vegetables
Use a red wine vinegar or balsamic instead of lemon

Storage / Reheating

Store in an airtight container in the refrigerator for up to 2–3 days.
Serve cold or at room temperature. Reheat gently if desired, but best enjoyed chilled.

FAQs

Can I make this gluten‑free?

Yes—substitute couscous with quinoa, millet, or rice.

Will it get soggy over time?

Some moisture may accumulate; drain excess liquid before serving.

Should I add cheese?

Feta adds a nice salty creaminess, but you can skip it for vegan.

Can I double the recipe?

Yes, the proportions scale well.

What nuts work best?

Pine nuts, slivered almonds, or walnuts toasted lightly.

When do I add herbs?

Add early for mellow flavor or just before serving for freshness.

How much dressing should I use?

Use enough to lightly coat the couscous without it being soggy.

Can I pack this for lunch?

Yes, it’s great as a make‑ahead salad.

Do I rinse canned chickpeas?

Yes—rinse and drain them to reduce sodium and improve flavor.

Does it taste better the next day?

It often does—flavors meld and deepen overnight.

Conclusion

This herbed couscous salad is light, flavorful, and flexible—a perfect go‑to for lunches, sides, or quick dinners. Let me know if you’d like me to expand the rest in this same format, and I’ll continue.

Mariem