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Chickpea and Couscous Salad


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  • Salad:
  • 8 oz green beans, halved crosswise
  • kosher salt
  • 1 C pearled couscous
  • 1 tsp evoo
  • 1/4 C raw sunflower seeds*
  • 1 15.5 oz can chick peas, rinsed
  • 4 oz crumbled feta
  • 2 tbsp chopped fresh dill
  • 2 tbsp fresh lemon juice
  • Vinaigrette:
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp thyme
  • 1/4 C evoo
  • 2 tbsp. white wine vinegar
  • 1 tsp Dijon mustard
  • ground pepper



Step 1

1. Cook green beans in a large pot of boiling water until crisp-tender, about 3 minutes. (or in waterless cookware for 10 minutes on low after the seal forms).

2. Cook pearl couscous according to the package.

3. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown (about 5 minutes). Let cool.

4. Toss green beans, couscous, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette in a large bowl.

1. Toast coriander, cumin and thyme seeds in a dry small skillet over medium heat, tossing until fragrant, about 3 minutes.

2. Let cool, then chop.

3. Whisk with oil, vinegar, and mustard in a small bowl.

4. Season with salt and pepper.

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