Couscous & Chick-Pea Salad
Submitted by jominns
Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that’s equally great for meal prep or potlucks.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis salad has layers of flavor that punch well above its 30-minute effort.
Fluffy couscous plumped with raisins meets chickpeas, julienned ham, diced tomato, red bell pepper, zucchini, scallions, and fresh parsley.
The dressing ties it all together: good olive oil whisked with lemon juice, garlic, cumin, turmeric, and a dash of hot pepper sauce for a warm, golden kick.
It’s substantial enough for a main-course lunch and colorful enough to be the star of any spread.
Pro Tips
- Let the couscous cool to room temperature before tossing with the vegetables. Hot couscous wilts the fresh ingredients and makes the salad limp.
- Julienne the ham into thin matchsticks so it distributes evenly and you get a bit of salty, smoky meat in every forkful.
- Make the dressing first and let it sit while you prep everything else. The garlic and spices bloom in the oil and lemon, building deeper flavor.
- This salad holds well in the fridge for a day, making it a strong candidate for meal prep. Dress it just before serving for the freshest texture.
Ingredients
Directions
In saucepan, bring 1¼ cup water to boil; stir in couscous and raisins.
Cover and remove from heat; let stand for 5 minutes.
Fluff with fork.
In large bowl, combine couscous mixture, chick-peas, ham, parsley, onions, tomato, red pepper and zucchini.
Whisk together oil, lemon juice, garlic, slt, cumin, turmeric and hot pepper sauce; toss with salad until combined.
Comments
