This African-inspired couscous and chickpea salad is a refreshing and flavorful dish perfect for warm weather. The combination of couscous, chickpeas, and fresh vegetables is complemented by a zesty lemon-cumin dressing.
Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.
Instructions: Place couscous in a large bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff with a fork. In a separate bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper to make the dressing. Pour the dressing over the chickpea and vegetable mixture, and toss to coat. Add the couscous to the mixture and gently mix until everything is well combined. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your African-inspired couscous and chickpea salad!
Prep Time: 15 minutes
Cook Time: 5 minutes
jesmunk the gringo
