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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.”
READY IN:
1hr
SERVES:
6
YIELD:
1 large bowl
UNITS:
US

Ingredients Nutrition

Directions

  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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