Israeli Couscous and Chickpea Salad
Published January 23, 2012
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup Israeli couscous, preferably whole-wheat
2 tablespoons extra virgin olive oil
½ cup finely chopped cilantro
2 tablespoons chopped chives
1 ounce feta, diced
2 tablespoons pine nuts, lightly toasted
1 can chickpeas, drained and rinsed
½ red pepper, cut in thin 2-inch slices
2 tablespoons fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
¼ cup plain low-fat yogurt (or use half olive oil)
½ teaspoon Aleppo pepper or mild chili powder (more to taste)
Nutritional analysis per serving
61 grams carbs; 8 milligrams cholesterol; 436 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 10 grams fiber; 488 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Step 2
Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- Step 3
In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
Comments
Works well with farro too. I made some changes to made it more flavorful- added some chopped kalamata olives, skipped the yogurt and added more feta. Also used much more of the herbs and spices than in the original recipe.
I give it 5 stars because it was very good and even better... it was very easy and quick to make.
This recipe was excellent and even better the next day! I agree with comments below that it needs additional texture, so I added the whole bell pepper and doubled the pine nuts. I also use plain Greek yogurt for extra tang, added extra lemon juice, some extra olive oil, and a dark chili pepper for some extra heat. I also added some finely chopped olives which added another texture and saltiness. Next time I think I will throw in some dill or fennel fronds for another layer of flavor.
What’s Israeli couscous?
I thought this was soooo tasty. I'd make it again for sure and even with some fun variations. I thought the dressing to salad ratio was perfect. Just moist and not drenched.
Added Kalamata olives and cucumber. Yum!