Couscous Salad With Turmeric, Chickpeas and Tomato
Updated Jan. 30, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼teaspoon ground turmeric
- ¼cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
- ½teaspoon kosher salt, plus more for seasoning
- 1¾cups couscous (10 ounces)
- ⅓cup red-wine vinegar, plus more to taste
- Black pepper
- 3medium ripe tomatoes, diced (2½ cups)
- 1(15-ounce) can chickpeas, rinsed and drained
- 1small red onion, halved and very thinly sliced
- 5ounces baby arugula
- 4ounces feta cheese, crumbled (½ cup)
- Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)
Nutritional analysis per serving (8 servings)
343 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 11 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the turmeric, 2 tablespoons oil and ½ teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Step 2
Meanwhile, whisk the vinegar with the remaining ¼ cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- Step 3
When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Step 4
Divide among dishes and top with the remaining feta and the celery or chile, if using.
- It’s fastest and easiest to rinse grains in a sieve. Simply run cold water over them while gently shaking the sieve, then gently shake dry. It’s important to rinse grains to clean them and in the case of quinoa, to remove saponins, which can leave a bitter or soapy aftertaste. As it’s also tough to get flavors into grains once they’re cooked, it's a good idea to season them with salt at this point.
Private Notes
Comments
Like pasta, couscous is a processed grain product, but it is less refined than pasta. Couscous is made from crushed durum wheat and not the ground durum wheat used to make pasta. But those little couscous granules are not 'whole' grains like barley, brown rice, or millet.
I used a shallot instead of a red onion and added it to the vinegar mixture with the tomatoes and chickpeas. Seems to have moderated the shallot a bit, in a different way than soaking in water. I also added some fresh mint and cucumber at the end. Made for a nice dinner on a hot summer evening.
Cut back on olive oil Don’t use pearl couscous
Delicious as written. No need to change anything. Yum.
I was out of couscous and used sushi rice instead. I also substituted the red onion with shallots. It's delicious, fresh, and filling!
For me, I wanted more of a arugula salad with couscous and less a couscous salad with arugula. I decreased the couscous to 1 cup (will go to 3/4 next time) and used a 5 oz. box of arugula. Still would like more arugula. It's a satisfying salad!
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