Description
A vibrant Mediterranean salad featuring fluffy couscous, crunchy roasted chickpeas, and a creamy herbed yogurt sauce.
Ingredients
Scale
- 1 cup couscous
- 1 cup boiling vegetable broth or water
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Salt and black pepper, to taste
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 1/2 tbsp olive oil (for chickpeas)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 cup plain Greek yogurt
- 1 tbsp olive oil (for yogurt)
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1 tbsp fresh dill or parsley, finely chopped
Instructions
- Prepare the couscous: Place the couscous in a heatproof bowl and pour over the boiling vegetable broth or water. Cover and let it steam for 5 minutes. Fluff with a fork, then stir in olive oil and a pinch of salt.
- Preheat the oven to 400°F (200°C).
- Roast the chickpeas: Toss the drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, shaking halfway through.
- Prepare the herbed yogurt sauce: Whisk together Greek yogurt, olive oil, lemon juice, grated garlic, herbs, salt, and pepper until smooth.
- Combine the salad ingredients: In a large bowl, mix the fluffed couscous, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Assemble and serve: Top the couscous salad with roasted chickpeas and drizzle with the herbed yogurt sauce. Serve immediately.
Notes
Great for meal prep! Store components separately for freshness. Customize by adding favorite veggies or protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg