Couscous and Chickpea Salad

Name: Couscous and Chickpea Salad
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 1/2 cups quick-cooking couscous; 1 1/2 cups water; 1 can canned cooked chickpeas; 1 cucumber; 2 tomatoes; 1/2 cup parsley; 1/4 cup mint; 1/4 cup lemon juice

Quick couscous, chickpeas, cucumber, tomato, and herbs with lemon and cumin.

Vegan

Cooking time: 15 min
Hands-on time: 15 min
Difficulty: Easy
Cuisine: Moroccan
Calories: 360
Contains: Gluten

Quick couscous hydrates in five minutes while the vegetables are cut; fluffing with a fork prevents clumps.

Before you start

Before turning on the heatUse instant couscous, not a variety that requires steaming.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the salad

1 1/2 cups quick-cooking couscous — instant
1 1/2 cups water — boiling
1 can canned cooked chickpeas — drained and rinsed
1 cucumber — small dice
2 tomatoes — small dice
1/2 cup parsley — chopped
1/4 cup mint — chopped
1/4 cup lemon juice — fresh

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Large mixing bowl — The wide bowl distributes the dressing without crushing the ingredients.
Sharp knife and chopping board — Set it out before starting so the recipe stays within its short cooking time.

Method

Put the couscous in a bowl, pour over boiling water with a pinch of salt, and cover.
2 min
You’ll know it’s ready when
The ingredients are drained, dry, and ready to mix.
Tip: Clinging water dilutes dressing, so drying is part of the recipe.
Whisk lemon, olive oil, cumin, and salt.
2 min
You’ll know it’s ready when
The dressing is emulsified and tastes slightly stronger than it should on its own.
Tip: Taste the dressing on a leaf or bean from the salad, not only from the spoon.
Cut the vegetables and herbs and drain the chickpeas while the couscous hydrates.
5 min
You’ll know it’s ready when
Pieces are similar in size so each forkful holds more than one ingredient.
Tip: Keep leaves and herbs slightly larger than the beans or grains so they do not disappear.
Fluff the couscous with a fork and toss with chickpeas, vegetables, and dressing.
4 min
You’ll know it’s ready when
Every ingredient has a light coating and no dressing pools at the bottom.
Tip: Fold from the bottom of the bowl instead of pressing down on the ingredients.
Fold in the herbs, adjust lemon and salt, and serve warm or cool.
2 min
You’ll know it’s ready when
The salad is balanced, crisp, and ready to serve.
Tip: Add fragile ingredients last so they keep their shape.