Ingredients
1 cup couscous
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 lemon, juiced
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat pot for couscous: Bring 1 cup water to a boil, add couscous, salt, and 1 tbsp olive oil. Cover and cook 5-7 minutes until water is absorbed.
Chop produce: Dice cucumber, halve tomatoes, and finely chop onion, parsley, and mint.
Prepare dressing: Whisk lemon juice, 1 tbsp olive oil, cumin, salt, pepper, and 1 tbsp olive oil.
Combine ingredients: In a large bowl, mix cooked couscous, chickpeas, cucumber, tomatoes, onion, herbs, and dressing.
Chill and serve: Let rest 10 minutes for flavors to meld; serve fresh or refrigerated.
Notes
Use canned chickpeas for convenience
Add chickpeas after dressing for texture balance
Store in an airtight container for up to 2 days
Add grilled zucchini for extra flair
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Stovetop & Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 2400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg