Ingredients
1 cup couscous
1 cup cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 small cucumber, diced
1 medium tomato, diced
1/2 red onion, finely chopped
1 garlic clove, minced
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
Bring 1 1/4 cups water to a boil. Remove from heat, add couscous, cover, and let steep for 5 minutes until tender. Fluff with a fork.
In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper to make dressing.
Add couscous, chickpeas, cucumber, tomato, red onion, parsley, and mint to dressing. Toss to combine thoroughly.
Chill for 10-15 minutes before serving to let flavors meld.
Notes
For meal prep: Store in an airtight container in the fridge for up to 3 days.
Add sun-dried tomatoes or pitted olives for extra flavor.
Use leftover roasted vegetables or chickpeas for a protein boost.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Stir-fry/Combine
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg