Israeli Couscous Salad Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups Israeli couscous
  • 2 ½ cups water
  • 1 (15.5-ounce) can garbanzo beans, drained
  • ½ cup + ½ tablespoon olive oil, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1 teaspoon pepper, divided, plus more to taste
  • Juice from ½ lemon
  • 3 Persian cucumbers or 1 large English cucumber, sliced into half moons
  • ½ stem mint (6 to 8 leaves), chiffonade
  • 1 small white onion, sliced
  • ¼ cup finely chopped parsley
  • 1 teaspoon Aleppo pepper flakes
Directions
  1. To cook the couscous, bring water to a boil in a saucepan. Once boiling, add the couscous, lower the heat to medium low, and cover. Cook for 8 to 10 minutes, or until water is absorbed and couscous is al dente. Drain any remaining water if needed.
  2. To crisp the chickpeas, preheat the oven to 400 F. Peel the chickpeas, pat completely dry, then toss with ½ tablespoon olive oil. Sprinkle with ½ teaspoon each of salt and pepper, then spread on a baking sheet. Roast for 15 to 20 minutes, or until golden brown and crispy.
  3. While the chickpeas are roasting, prepare the vegetables, then toss together the cooked couscous, ½ cup olive oil, ½ teaspoon salt, ½ teaspoon pepper, and lemon juice in a large bowl. Add the cucumber, mint, onion, parsley, and pepper flakes and toss to combine. Once ready, add the roasted chickpeas.
  4. Toss to combine, then season with additional salt and pepper to taste.