Moroccan Couscous and Chickpea Salad

Moroccan Couscous and Chickpea Salad could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 6. For $1.87 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 25g of fat, and a total of 484 calories. This recipe from spoonacular user christikc75 requires olive oil, red bell pepper, vegetable broth, and turmeric. From preparation to the plate, this recipe takes about 45 minutes. Similar recipes are Moroccan Couscous and Chickpea Salad, Moroccan Tomato Couscous Chickpea Soup, and Moroccan tomato & chickpea soup with couscous.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Heat broth and a teaspoon of salt and bring to a boil.
2. Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.
3. After 5 minutes, remove cover and fluff couscous with a fork.
4. In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
5. Add the zest and juice of the lemon and mix again.
6. Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
7. Let the salad marinate for an hour or so before serving.

 

Step by step:

1. Heat broth and a teaspoon of salt and bring to a boil.

2. Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.

3. Add the zest and juice of the lemon and mix again.

4. Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.

5. Let the salad marinate for an hour or so before serving.

Nutrition Information:

covered percent of daily need