Say 👋👋 to a quick and satisfying new lunchtime salad!
This is a mix of whole wheat couscous, chickpeas, carrots, currants, and fresh herbs. I usually make and cool the couscous in the morning, since I’m loving cold salads with the warmer weather, but you could serve it still warm, too.
The ingredients just get mixed together when the couscous is ready—simple as that—and there’s plenty of room to make some swaps if you want/need to.
- 1 cup dry whole wheat or regular couscous
- 2 tablespoons extra-virgin olive oil + 1 teaspoon, divided
- 1/2 teaspoon salt + 1/4 teaspoon, divided
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 cups chickpeas 1 14.5-ounce can, drained and rinsed
- 1 cup grated carrots about 2 medium or large carrots, peeled and grated
- 3 tablespoons dried currants substitute 1/4 cup golden or regular raisins
- 1/2 cup fresh parsley leaves finely chopped
- 1/4 cup fresh mint leaves finely chopped
- 1/2 teaspoon ground cumin
- Bring 1 1/4 cups water, the 1 teaspoon olive oil, and the 1/4 teaspoon salt to a boil in a saucepan. When the water is boiling, stir in the couscous quickly, then cover the pot. Remove the pot from heat and allow it to stand for 5 minutes. Fluff the couscous with a fork. If you'd like a cold (but less quick) salad, allow the couscous to cool for 15 minutes before transferring it to the fridge in an airtight storage container and allowing it to cool completely, about 1-2 hours. Alternately, you can skip refrigeration make the salad with warm couscous.
- Mix the cooled or warm couscous and all remaining ingredients in a large mixing bowl. Adjust salt, oil, vinegar/lemon, and herbs to taste. Serve!
Leftover salad will keep in an airtight container in the fridge for up to 4 days.