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Couscous Salad With Chickpeas

Couscous Salad With Chickpeas


Serve this fresh-tasting salad with parsley, spring onions, tomatoes and sausage for a light lunch. Omit the sausage for a vegetarian version.

Preparation Method

Prep: 35 minutes | Serves:4

  1. Bring 1 cup (250 ml) water to a boil in a medium saucepan. Remove from heat. Stir in couscous and salt and leave to absorb liquid 20 minutes. Leave to cool.
  2. Halve and core tomatoes and cut into small dice. Slice spring onions into rings.
  3. To make vinaigrette, whisk oil, vinegar, 2 tablespoons lemon juice, garlic, cumin and paprika in a large bowl. Add salt and pepper to taste. Stir parsley, couscous, chickpeas, tomatoes and spring onions into vinaigrette.
  4. Just before serving, taste salad and season with salt, pepper and remaining 1 tablespoon lemon juice. Slice sausage into small cubes and stir in.

Health Guide

Chickpeas and couscous combined give this dish a useful protein content. For a quick meal, instant couscous is an ideal ingredient.

Couscous Salad With Tuna

  1. Prepare 1 1⁄3 cups (240 g) couscous as in main recipe. Halve 2 green capsicums and cut into strips. Finely dice 1 red onion. Cut 2 zucchini into thin strips. Mix all ingredients in a bowl.
  2. Whisk 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 clove garlic, crushed, 1⁄2 teaspoon ground sweet paprika and salt and pepper to taste. Stir into couscous salad. Add 1 tablespoon chopped fresh mint leaves. Stir in 150 g drained, canned, finely flaked tuna.


  • 1 1⁄3 cups (240 g) instant couscous
  • 1 cup (250 ml) water
  • 1⁄2 teaspoon salt
  • 4 roma tomatoes
  • 2 spring onions
  • 1⁄2 cup (40 g) finely chopped fresh flat–leaf parsley
  • 1 can (300 g) chickpeas, rinsed and drained
  • 200 g garlic sausage or cabanossi, in one piece
  • 4 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 3 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sweet paprika
  • salt and freshly ground black pepper