This colorful Israeli couscous salad with chickpeas and olives is packed with deliciousness, protein and amazing fresh flavors. Plus, it's ready in 15 minutes and makes an irresistible and nutritious meal prep lunch!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Salad
Keyword: couscous salad with chickpeas
Author: Katia
Ingredients
2cupsIsraeli couscous
2canschickpeas, rinse and drained(or 3 cups of cooked chickpeas)
3/4 cupblack or green olives, pitted
3/4cup roasted peppers, chopped
1/2cup sun-dried tomatoes, chopped
3 cupsvegetable broth or water
3Tbspfresh parsley leaves, chopped
2lemons
1garlic clove, minced
4Tbspextra virgin olive oil or more to taste
1/4tspdried oregano
salt and pepper to taste
Instructions
Cook the couscous: heat 1 Tablespoon of oil in a medium pot, pour in the couscous and stir to coat with oil. Toast it for a couple of minutes on low-medium heat, pour in the vegetable broth and salt (approx 1/2 tsp of salt if you use just water or a low sodium broth) and bring to a boil. Decrease the heat to a simmer and cook for about 8-10 minutes or until al dente, stirring occasionally. Drain off excess liquid and rinse with cold water.
Alternatively, cook the couscous according to the package directions.
In a large serving bowl, combine the couscous with chickpeas, red peppers, sundried tomatoes and olives.
In a small bowl, whisk together the olive oil, 1 lemon juice (keep the other lemon for the meal prep containers), finely chopped parsley, minced garlic and salt and pepper to taste.
Pour the dressing over the couscous and chickpeas and stir well. Taste, adjust the seasoning to your taste and enjoy it.This couscous salad keeps for up to 5 days in the refrigerator, stored properly in airtight containers.