Moroccan Couscous and Chickpea Salad
Moroccan Couscous and Chickpea Salad takes roughly 45 minutes from beginning to end. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.87 per serving. One portion of this dish contains around 14g of protein, 25g of fat, and a total of 484 calories. 72 people were glad they tried this recipe. A couple people really liked this side dish. If you have black pepper, couscous, green onions, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. If you like this recipe, take a look at these similar recipes: Moroccan Couscous and Chickpea Salad, Moroccan Chickpea Couscous, and Moroccan Chickpea Tagine with Quinoa Couscous.
Servings: 6
Ingredients:
1 teaspoon black pepper
15 ounce can of chickpeas (garbanzo beans), rinsed and strained
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 1/2 cups couscous
3 chopped green onions or scallions
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 lemon
Olive oil
1 cup chopped parsley
1 cup shelled and unsalted pistachio nuts
1 small red pepper, diced
Salt to taste
1/2 teaspoon turmeric
1 1/2 cups vegetable broth
Equipment:
bowl
Cooking instruction summary:
- Heat broth and a teaspoon of salt and bring to a boil.
- 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.
- Add the zest and juice of the lemon and mix again.
- Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
- 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
