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Couscous Chickpea Salad With Ginger Lime Dressing

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“A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004.”
1 large bowl

Ingredients Nutrition


  1. Bring water to boil in a medium pot.
  2. Meanwhile, peel and seed the cucumber.
  3. Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
  4. Meanwhile, chop the cucumber, tomato, and onion.
  5. Fluff couscous and add vegetables and mint.
  6. Drain and rinse the chickpeas and add to couscous.
  7. In a large bowl whisk together the lime juice, olive oil, and seasonings.
  8. Add the couscous mixture and toss to coat with dressing.
  9. Refrigerate 1 hour before serving.
  10. Drain and rinse the chickpeas and add to couscous.

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