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Herbed Couscous Salad with Bell Peppers and Chickpeas

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A light and refreshing couscous salad with fresh herbs, bell peppers, and protein-rich chickpeas, tossed in a lemony vinaigrette. Perfect as a side dish or a healthy main course.

Ingredients

Scale
  • 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

Instructions

  1. In a saucepan, bring vegetable broth to a boil. Stir in couscous and 1 tbsp olive oil. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork and let cool slightly.
  2. In a large bowl, combine couscous, bell peppers, chickpeas, onion, parsley, and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
  4. Pour dressing over the salad and toss gently until well combined.
  5. Serve chilled or at room temperature.

Notes

  • For extra flavor, add crumbled feta or toasted pine nuts.
  • This salad can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Great as a picnic or meal prep option.

Nutrition

Keywords: couscous salad, herbed couscous, chickpea couscous salad, Mediterranean couscous, vegan couscous salad

Find it online: https://yumcove.com/herbed-couscous-salad-with-bell-peppers-and-chickpeas/