Chickpea, Tomato and Cucumber Couscous Salad

    (85)
    15 minutes

    A great couscous salad with chickpeas, tomatoes and cucumber slices. A great low kJ recipe and quick to make.


    84 people made this

    Ingredients
    Serves: 6 

    • 1 cup (250ml) boiling water
    • 1 cup (190g) uncooked couscous
    • 1 (400g) tin chickpeas, drained
    • 2 roma tomatoes, thinly sliced
    • 1 cucumber, peeled and sliced
    • 1/4 teaspoon olive oil
    • 1/4 teaspoon white vinegar
    • garlic powder to taste
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Stir couscous into boiling water and remove from heat. Cover and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
    2. In a large bowl, mix couscous and chickpeas. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt and pepper.

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    Reviews and Ratings
    Global Ratings:
    (85)

    Reviews in English (63)

    by
    84

    I found this recipe delicious but I did tweak quite a bit so I can't give the full five stars. Instead of water, I used vegetable broth and what a flavorful difference. I used balsamic vinegar instead of white, and garlic infused olive oil, and again, a great flavor boost. I also used a red onion. It tasted fabulous! I think this recipe lends itself to many different variations and tastes - it's very versatile.  -  07 May 2008  (Review from Allrecipes USA and Canada)

    by
    36

    This is a very simple and healthy recipe. The only problem I found was that it is a little bland, so I added red peppers and substituted balsamic vinegar for white. I love the mixture of beans, veggies and couscous though! an awesome combination of textures.  -  30 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    16

    Nice simple recipe. Glad I read the other reviews which inspired me to make some changes of my own. Used lime, balsamic and fresh herbs and made double the amount of dressing. Also added celery, bell pepper and blanched asparagus. Best prepared the day before to enhance the flavours. Cheers!  -  12 Apr 2007  (Review from Allrecipes USA and Canada)

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