There’s no denying the convenience of having Bob’s Red Mill Golden Couscous on hand at all times. This teeny-tiny pasta cooks in just 5 minutes and absorbs flavors beautifully. Here, we use the couscous as a base and add some very-late-summer tomatoes and cucumbers, crispy chickpeas, and tangy feta. This is a weeknight meal at its finest.Print
Couscous Salad with Crispy Chickpeas, Tomatoes, and Cucumbers
- 1 15-ounce can of chickpeas, rinsed and drained
- 2 cups chicken broth or water
- 10 ounces couscous
- 1/2 cup scallions, finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/2 cup basil, roughly chopped
- 1 Persian cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Spread chickpeas on the baking sheet and pat dry with a paper towel. Toss chickpeas in 2 tablespoons oil and a generous pinch of salt. Roast for 25-30 minutes, until golden brown and crispy. Remove from heat and season with a few cracks of black pepper.
- In a medium saucepan, bring chicken broth or water to a boil. Add couscous, simmer for 5 minutes, cover, and remove from heat. Let stand for 5 minutes, then transfer to a large bowl and fluff with a fork. Set aside and let cool.
- Mix scallions, lemon juice, remaining 1/4 cup olive oil, basil, cucumbers, and cherry tomatoes in the large bowl with couscous. Season with salt and pepper to taste, garnish with feta and crispy chickpeas, and serve.
Recipe looks great! Would I put a dressing on it? If so, what kind?
Hi Danielle, great question! The lemon juice, olive oil, and scallions are meant to be a dressing of sorts. We think the simple flavors from the oil, dressing, scallions, and some salt will really enhance the flavors of the fresh produce without being overly dressed. However, you could totally use an Italian-style dressing or even some sesame oil, soy sauce, and red pepper flakes. Enjoy!