Couscous Salad with Chickpeas and Vegetables

Instructions

1. 1

   Cook the Couscous

   • In a medium saucepan, heat 15ml of olive oil over medium heat.
   • Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
   • Carefully pour in the vegetable broth, add 3g of salt, and bring to a boil.
   • Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender yet chewy (al dente).
   • Remove from heat, let it stand covered for 5 minutes, then fluff with a fork. Spread on a baking sheet to cool slightly while you prepare the other ingredients.
2. 2

   Prepare Vegetables and Herbs

   • While the couscous cooks, wash and prepare the vegetables.
   • Dice the cucumber and red bell pepper, finely chop the red onion, and halve the cherry tomatoes.
   • Finely chop the fresh parsley and mint.
   • Place all prepared vegetables, herbs, and the drained chickpeas into a large salad bowl.
3. 3

   Make the Vinaigrette

   • In a small bowl or a jar with a lid, combine 65ml of extra virgin olive oil, fresh lemon juice, minced garlic, and ground cumin.
   • Add the remaining 3g of salt and the freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-emulsified.
4. 4

   Combine and Serve

   • Add the slightly cooled couscous to the large bowl with the vegetables and chickpeas.
   • Pour the prepared vinaigrette over the salad.
   • Toss everything gently until all ingredients are evenly coated.
   • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
   • For best results, let the salad rest for 15-20 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.