Moroccan Chickpea and Carrot Couscous Salad
A vibrant and flavorful salad featuring fluffy couscous, protein-rich chickpeas, and sweet grated carrots, dressed in a zesty lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
- 1 cup couscous
- 1 can chickpeas, drained and rinsed
- 2 medium carrots, grated
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 red onion, finely chopped
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Boil and Prepare the Couscous: In a medium pot, bring 1 cup of water to a boil. Add the couscous and a pinch of salt, then remove from heat. Cover and let it sit for about 5 minutes until it absorbs the water.
- Fluff the Couscous: Using a fork, fluff the couscous to separate the grains and let it cool on the side.
- Combine Fresh Ingredients: In a large mixing bowl, combine the chickpeas, grated carrots, parsley, mint, and red onion.
- Whisk the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Dress the Salad: Pour the dressing over the salad ingredients and mix well.
- Incorporate the Couscous: Add the cooled couscous to the salad and toss to combine.
- Serve and Enjoy: Serve chilled or at room temperature.
Notes
For extra crunch, consider adding toasted almonds or pine nuts. Adjust seasoning to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg