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Chickpea and Couscous Salad

3/4 cup couscous or bulgur
1/3 cup walnuts or pine nuts
15 ounces chickpeas -- drained and rinsed
1 cucumber -- peeled seeded and diced
1 1/2 cups chopped fresh parsley
1/3 cup thinly sliced scallions
2 tablespoons chopped fresh tarragon
1 teaspoon freshly grated lemon zest
2 cloves garlic -- peeled
1/2 teaspoon salt plus more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
freshly ground black pepper -- to taste
tarragon-yogurt dressing -- see recipe


1. In a large bowl, cover couscous (or bulgur) with warm water. Let stand until tender, 15 to 30 minutes. Drain in a sieve, gently pressing out excess water. Return to mixing bowl. 2. In a small dry skillet, toast walnuts (or pine nuts) over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven). Let cool, then coarsely chop. 3. Add chickpeas, cucumber, parsley, scallions, tarragon, lemon zest and nuts to couscous. Toss to combine. 4. With the side of a chef's knife, mash garlic with 1/2 teaspoon salt. Transfer to a small bowl; whisk in lemon juice, oil and paprika. Toss lemon dressing with salad. Season with salt and pepper. Serve, passing Tarragon-Yogurt Dressing separately.


MAKES ABOUT 7 CUPS, FOR 6 SERVINGS.


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