Couscous Salad with Chickpeas

This couscous salad with chickpeas and vegetables is full of colour, crunch, and flavour.

Turmeric and cinnamon give the couscous a warm, earthy base, while a garlicky lemon dressing ties together the chickpeas and crisp, finely diced vegetables.

It's a great make-ahead lunch, and it travels well, too.

Save This Recipe

Enter your email below, and I'll send the link for this recipe straight to your inbox. Plus, get more recipes from me every week!

Yes, I want email from In Search Of Yummy-ness

What is Couscous?

Couscous is made from durum wheat semolina, rolled into tiny granules and then steamed and dried.

Although it looks like a grain, couscous is technically a form of pasta.

Ingredients and Substitutions

This couscous salad with chickpeas is flexible, so feel free to swap in vegetables you already have on hand.

• Couscous: I use whole wheat couscous to make this salad a bit more nutritious, but regular couscous works just as well.
• Turmeric and cinnamon: These spices are stirred right into the dry couscous before the water is added, giving every grain a warm flavour and a beautiful golden colour.
• Chickpeas: Canned chickpeas add plant-based protein, making this salad more filling. Be sure to rinse and drain them well. You can cook dried chickpeas for this recipe instead, if you'd like.
• Bell peppers: I like using a mix of yellow, red, and orange peppers for colour, but any combination works.
• Zucchini and cucumber: These add a fresh, crisp bite. Dice them small so every spoonful has a bit of everything. Persian cucumber work well in this recipe.
• Red onion: A small amount adds a sharp, savoury note. If raw onion is too strong for you, soak the diced onion in cold water for about 10 minutes before adding it, then drain well.
• Grape tomatoes: These add juiciness and colour. Cherry tomatoes or a large tomato (chopped), would also work here.
• Kalamata olives: These add a salty, briny flavour. Green olives are a fine substitute if that's what you have.
• Dried cranberries: These are optional, but they add little pops of sweetness that balance the garlicky dressing nicely.
• Parsley: Fresh parsley adds a burst of herby flavour. I used curly parsley, but flat-leaf works too.
• Honey: Adds sweetness to the dressing. Substitute with agave syrup or brown sugar.

This recipe has not been tested with all possible substitutions or variations. If you try something different, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

Add protein: Stir in chopped cooked chicken or grilled halloumi to turn this into a heartier main course.

Make it nuttier: A handful of toasted slivered almonds or pine nuts adds a nice crunch.

Spice it up: A pinch of cayenne or extra smoked paprika in the dressing adds some warmth if you like a bit of heat.

Swap the dried fruit: Raisins or chopped dried apricots work well in place of the dried cranberries.

Why I Make This Recipe

My great-aunt gave me this recipe over a decade ago, and it's still one of my go-to recipes in the summer, since you don't need to turn on the stove. Just pour boiling water over the couscous, cover it, and let it sit for a few minutes while you prep the vegetables.

I love that this salad is loaded with veggies, and the canned chickpeas add protein, too.

I'll often chop all of the vegetables and mix up the dressing the night before, so all that's left to do the next day is cook the couscous and toss everything together.

If you need an easy, nutritious recipe that you can meal prep for weekday lunches, this salad is it.

How to Make Couscous Salad with Chickpeas

This salad comes together in three simple stages: cook the couscous, dice the vegetables and make the dressing. Then toss everything together.

Cook the Couscous

1. Pour the couscous into a large bowl. Add the salt, black pepper, cinnamon, and turmeric, then stir to combine.
2. Pour in the boiling water, stir, then cover tightly with a plate or pot lid. Let it stand for 5 to 10 minutes, or until the water has been absorbed.
3. Once the couscous is done, fluff it with a fork and set it aside to cool slightly.

Prepare the Vegetables

1. While the couscous cooks, finely dice the bell peppers, zucchini, cucumber, and red onion.
2. Cut the grape tomatoes in half and chop the olives into pieces.

How to Make the Dressing

This tangy dressing is what makes this couscous salad so flavourful.

1. Add the garlic and vinegar to a small bowl, or a mason jar, and let it sit for 15 minutes. This softens the sharp bite of the raw garlic.
2. Add the olive oil, lemon juice, white wine vinegar, minced garlic, honey, smoked paprika, cumin, salt, and pepper to a small bowl.
3. Whisk everything together until well combined, then taste and adjust the seasoning if needed.

Tip: This dressing is quite garlicky and tangy. Add it to the salad gradually and taste as you go, rather than pouring it all in at once.

Serve With

This couscous salad is best served cold or at room temperature. It makes a satisfying meal on its own, but it also pairs well with grilled chicken, fish, or a piece of crusty bread on the side.

Common Questions

More Salad Recipes You'll Love

• Tuna Niçoise Salad
• Greek Salad
• Pesto Pasta Salad