Prep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
110 g uncooked pearl couscous (4 oz)
800 g of chickpeas (15 oz) drained and rinsed
4 medium to large carrots, grated
2 cups arugula (rocket)
½ cup of crumbled feta cheese
¼ cup of golden raisins, soaked in water
¼ cup of freshly chopped mint
½ medium red onion, finely chopped
½ of freshly chopped parsley
Dressing
3 tbsp Extra-virgin olive oil
1 Medium lemon juice, freshly squeezed
2 tbsp Apple cider vinegar
1 tsp Dijon mustard
1 tsp Ground cumin
½ tsp Ground turmeric
½ tsp Salt
¼ tsp Ground cinnamon
½ tsp Smoked paprika
2 Garlic cloves, finely grated
1 tbsp Honey
Cooking the Pearl Couscous
1In a medium saucepan over medium heat, cook the pearl couscous according to the package instructions, usually using 2 parts water for every 1 part couscous and simmering for about 10 minutes. Once cooked, fluff the couscous with a fork and let it cool.
Preparing the Salad and Dressing
2For the salad, combine the chickpeas, grated carrots, red onion, parsley, golden raisins, and mint in a large serving bowl. Toss everything together until well mixed.
For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, cumin, salt, cinnamon, smoked paprika, and minced garlic in a small bowl until thoroughly combined.
Mixing the Salad and Dressing
3Add the cooled pearl couscous to the salad mixture. Pour the dressing over the top and toss everything together until evenly coated.
Final Touches and Serving
4Add the arugula to the salad and toss gently. Sprinkle with crumbled feta and toss again until all ingredients are well coated. Taste and adjust the seasoning if needed. Serve immediately or refrigerate until ready to eat.
This version retains traditional Moroccan flavors while incorporating pearl couscous for a hearty texture. Enjoy!
Ingredients
Ingredients
110 g uncooked pearl couscous (4 oz)
800 g of chickpeas (15 oz) drained and rinsed
4 medium to large carrots, grated
2 cups arugula (rocket)
½ cup of crumbled feta cheese
¼ cup of golden raisins, soaked in water
¼ cup of freshly chopped mint
½ medium red onion, finely chopped
½ of freshly chopped parsley
Dressing
3 tbsp Extra-virgin olive oil
1 Medium lemon juice, freshly squeezed
2 tbsp Apple cider vinegar
1 tsp Dijon mustard
1 tsp Ground cumin
½ tsp Ground turmeric
½ tsp Salt
¼ tsp Ground cinnamon
½ tsp Smoked paprika
2 Garlic cloves, finely grated
1 tbsp Honey
Directions
Cooking the Pearl Couscous
1In a medium saucepan over medium heat, cook the pearl couscous according to the package instructions, usually using 2 parts water for every 1 part couscous and simmering for about 10 minutes. Once cooked, fluff the couscous with a fork and let it cool.
Preparing the Salad and Dressing
2For the salad, combine the chickpeas, grated carrots, red onion, parsley, golden raisins, and mint in a large serving bowl. Toss everything together until well mixed.
For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, cumin, salt, cinnamon, smoked paprika, and minced garlic in a small bowl until thoroughly combined.
Mixing the Salad and Dressing
3Add the cooled pearl couscous to the salad mixture. Pour the dressing over the top and toss everything together until evenly coated.
Final Touches and Serving
4Add the arugula to the salad and toss gently. Sprinkle with crumbled feta and toss again until all ingredients are well coated. Taste and adjust the seasoning if needed. Serve immediately or refrigerate until ready to eat.
This version retains traditional Moroccan flavors while incorporating pearl couscous for a hearty texture. Enjoy!
Healthy and Flavorful Moroccan Chickpea and Couscous Salad
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