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Couscous Salad – Vegetarian Recipe

I have been searching for recipes with couscous and chickpeas and came up with this combination which I am sharing today.  It is such a fun vegetarian dish for healthful eating and a great addition to my recipes for the Fat Smash Diet (click on this link), and for Lent (click on this link).

Couscous is a fine pasta made out of Durum Wheat Semolina.

I reviewed many different couscous salad recipes and then created my version from all these combinations, hence I am not able to pinpoint any particular one for you.

I will post my version, but you can play around with it as well, and change it to suit your taste or make it my way.

This salad may be prepared 1-2 days before serving.

This recipe yields about 6 cups of salad.

You may also add some avocado slices just before serving, sprinkle it with shredded cheese, or even add some cubed cold cuts to make a more filling lunch or dinner.

Couscous Salad – Vegetarian Recipe

Couscous Salad – Vegetarian Recipe


    Salad Ingredients:
  • 2 cups couscous, cooked
  • 1 Tbs. butter
  • 29 oz can of Chickpeas, rinsed well
  • 2 Tbs. onions, chopped (yellow or red)
  • 1 English cucumber, diced
  • 2 Plum tomatoes, diced
  • 1 Red Pepper, diced
  • 1 Orange Pepper, diced
  • 1/3 cup Craisins
  • 3 Prunes, chopped (optional)
  • 2 Tbs. Flat Leaf Italian Parsley, chopped
  • Dressing Ingredients:
  • 1/3 cup Olive oil
  • 1/4 cup Lemon Juice
  • 1.5 Tbs. Wine Vinegar
  • 2 cloves garlic, minced
  • 1 tsp. honey
  • 1/4 tsp. ground Cumin
  • 1 tsp. Turmeric
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper


  1. Mix all Dressing Ingredients in a medium bowl, and whisk well to form a smooth dressing. Refrigerate it for now.
  2. In a medium pot,bring 1 cup of water to boil, add 1 cup of couscous, stir, turn off heat, cover and let it sit until all the water is absorbed (about 10 minutes). Fluff it up with a fork, and set it aside.
  3. Remove plastic sleeve from the English Cucumber, wash the cucumber, trim off both ends, cut it lengthwise into quarters, then slice crosswise to dice it. Place in a large bowl, and set aside.
  4. Dice all remaining veggies, add to cucumbers.
  5. Add rinsed Chickpeas.
  6. Toss gently all veggies, to distribute them evenly.
  7. Fold in couscous, using a spoon.
  8. Pour in the dressing, and toss gently to coat veggies evenly.
  9. Keep refrigerated until ready to serve.
  10. Serve as is, or with a side dish of diced avocado, sliced hard boiled eggs, or cut up cold cuts.


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