Israeli Couscous and Chickpea Salad

Name: Israeli Couscous and Chickpea Salad
Total time: 30 min
Yield: 3 to 4 generous servings.
Ingredients: 1 cup Israeli couscous, preferably whole-wheat; 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped cilantro; 2 tablespoons chopped chives; 1 ounce feta, diced; 2 tablespoons pine nuts, lightly toasted; 1 can chickpeas, drained and rinsed; 1/2 red pepper, cut in thin 2-inch slices; 2 tablespoons fresh lemon juice; 1 teaspoon cumin seeds, lightly toasted and ground; Salt to taste; 1/4 cup plain low-fat yogurt (or use half olive oil); 1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 5(643)
Comments: Read comments

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Featured in: Recipes for Health: Lunches to Take to Work

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Ingredients

Yield:3 to 4 generous servings.

1cup Israeli couscous, preferably whole-wheat
2tablespoons extra virgin olive oil
½cup finely chopped cilantro
2tablespoons chopped chives
1ounce feta, diced
2tablespoons pine nuts, lightly toasted
1can chickpeas, drained and rinsed
½red pepper, cut in thin 2-inch slices
2tablespoons fresh lemon juice
1teaspoon cumin seeds, lightly toasted and ground
Salt to taste
¼cup plain low-fat yogurt (or use half olive oil)
½teaspoon Aleppo pepper or mild chili powder (more to taste)

Ingredient Substitution Guide

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Preparation

Step 1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Step 2
Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
Step 3
In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

Tip

Advance preparation: This will keep for 4 days in the refrigerator.

Ratings

5 out of 5

643 user ratings

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Comments

jsibille7 years ago

I give it 5 stars because it was very good and even better... it was very easy and quick to make.

Alex6 years ago

Works well with farro too. I made some changes to made it more flavorful- added some chopped kalamata olives, skipped the yogurt and added more feta. Also used much more of the herbs and spices than in the original recipe.

Karma6 years ago

This recipe was excellent and even better the next day! I agree with comments below that it needs additional texture, so I added the whole bell pepper and doubled the pine nuts. I also use plain Greek yogurt for extra tang, added extra lemon juice, some extra olive oil, and a dark chili pepper for some extra heat. I also added some finely chopped olives which added another texture and saltiness. Next time I think I will throw in some dill or fennel fronds for another layer of flavor.

Lia2 weeks ago

Added Kalamata olives and cucumber. Yum!

Julie1 month ago

If omitting the yogurt, how much olive oil to replace it with? I don’t follow the suggestion. (I am making this for vegans.)

Jill10 months ago

I made a vinaigrette of pomegranate balsamic and lemon juice. Added lots of cherry tomatoes

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