Description
This Couscous Salad with Roasted Chickpeas & Herbed Yogurt is a vibrant and healthy Mediterranean-inspired bowl. Featuring fluffy couscous, crisp vegetables, crunchy spiced chickpeas, and a refreshing herbed yogurt sauce, it offers a perfect balance of textures and flavors in just 40 minutes. This recipe is ideal for a nutritious lunch or light dinner packed with plant-based protein and fresh herbs.
Ingredients
Scale
For the Couscous Salad
- 1 cup couscous
- 1 cup boiling vegetable broth or water
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Salt and black pepper, to taste
For the Roasted Chickpeas
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the Herbed Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1 tbsp fresh dill or parsley, finely chopped
- Salt and black pepper, to taste
Instructions
- Prepare the Couscous: Place couscous in a heatproof bowl and pour over boiling vegetable broth or water. Cover the bowl tightly and let it steam for 5 minutes until the liquid is absorbed. Fluff the couscous gently with a fork, then stir in olive oil and a pinch of salt to enhance the flavor.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas, ensuring it reaches the temperature before proceeding.
- Season the Chickpeas: In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and salt. Make sure the chickpeas are evenly coated with the seasoning for optimal flavor.
- Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, shaking the pan halfway through to ensure even crisping, until the chickpeas turn golden brown and crunchy.
- Make the Herbed Yogurt Sauce: While the chickpeas roast, whisk together plain Greek yogurt, olive oil, fresh lemon juice, grated garlic, finely chopped dill or parsley, salt, and black pepper in a small bowl until smooth and well combined.
- Combine Salad Ingredients: In a large bowl, mix the prepared couscous with halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped fresh parsley, and mint. Toss gently to combine all the fresh ingredients evenly.
- Assemble and Serve: Top the couscous salad with the roasted chickpeas. Drizzle generously with the herbed yogurt sauce just before serving to add a creamy and tangy finish.
Notes
- You can substitute vegetable broth with water or chicken broth if preferred.
- For extra spice, add a pinch of cayenne pepper to the chickpea seasoning.
- This salad can be served warm or chilled depending on your preference.
- Use fresh herbs whenever possible for the best flavor.
- Leftover roasted chickpeas can be stored in an airtight container and enjoyed as a crunchy snack.
