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:

  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:

Quickview
484k Calories
13g Protein
25g Total Fat
53g Carbs
56% Health Score
Limit These
Calories
484k
24%

Fat
25g
39%

  Saturated Fat
3g
21%

Carbohydrates
53g
18%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
638mg
28%

Get Enough Of These
Protein
13g
28%

Vitamin K
186µg
177%

Manganese
1mg
66%

Vitamin C
41mg
50%

Vitamin B6
0.8mg
40%

Fiber
8g
35%

Vitamin A
1550IU
31%

Copper
0.52mg
26%

Phosphorus
246mg
25%

Vitamin B1
0.3mg
20%

Vitamin E
2mg
19%

Magnesium
73mg
18%

Iron
3mg
18%

Folate
63µg
16%

Potassium
519mg
15%

Vitamin B3
2mg
11%

Zinc
1mg
10%

Vitamin B5
0.98mg
10%

Calcium
83mg
8%

Vitamin B2
0.11mg
6%

Selenium
3µg
4%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

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