Chickpea Salad with Couscous

    20 minutes

    This is the easiest quick meal I know! If you can chop an onion this is the recipe for you. You can change the spices around to your own taste, I make this with garlic and mixed Italian herbs sometimes and it works out just great. This travels well cold so it's a good choice to bring to a BBQ.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1 tbsp oil
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 medium onion (chopped)
    • 1 can (400g)chopped tomatoes
    • 1 can (400g) chickpeas (drained and rinsed)
    • 2 cups (500ml) chicken or vegetable stock
    • 300g instant couscous

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Note: to make up the stock use the empty can from the chopped tomatoes.
    2. Warm the oil in a medium pan or casserole and add the onion, cumin and coriander. Fry onion over a medium heat until soft.
    3. Add tomatoes, chickpeas and stock to pan and bring to the boil. Simmer for 10 minutes.
    4. Remove pan from the heat and stir in the couscous. Cover and leave for a few minutes allowing the couscous to swell.
    5. Break up the grains with a fork and serve warm. Alternatively, allow to cool and keep in the refrigerator as a quick snack!

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