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Fresh Couscous Salad

  • Author: Jen


This Fresh Couscous Salad is great for lunch or dinner!


  • 1 cup of Israeli Couscous (you can also use quinoa)
  • 1 can chickpeas, rinsed and drained (AKA Garbanzo Beans)
  • 1 medium cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion chopped (or 3/4 cup)
  • 1 cup finely chopped Italian parsley
  • 1/4 cup olive oil
  • 1/4 cup of fresh lemon juice (from 23 lemons)
  • 1 TBSP red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp fine sea salt
  • fresh ground pepper to taste


  1. Cook Couscous according to package instructions (or Quinoa if preferred)
  2. In large bowl, add chickpeas, cucumber, bell peppers, parsley and onion, set aside
  3. In small bowl, add oil, lemon juice, vinegar, garlic and salt.  Whisk until combined
  4. Once grain is mostly cooled, add dressing and toss
  5. Add veggies and chickpea mixture together with grain and toss
  6. Add salt and pepper to taste 
  7. Let rest for 10 minutes prior to serving



Salad will keep in refrigerator for up to 4 days