Couscous and Chickpea Salad

    (49)
    2 hours 45 min

    A delicious salad, which is quick and easy to make. Couscous is tossed with chickpeas, almonds, raisins, parsley, onion and red pepper in a creamy salad dressing. This salad goes particularly well with barbecued meats.


    48 people made this

    Ingredients
    Serves: 6 

    • 125ml creamy salad dressing
    • 4 tablespoons natural yoghurt
    • 1 teaspoon ground cumin
    • salt and pepper to taste
    • 15g butter
    • 85g couscous
    • 250ml water
    • 1 red onion, chopped
    • 1 red pepper, chopped
    • 20g chopped parsley
    • 50g raisins
    • 45g flaked almonds, toasted
    • 120g tinned chickpeas, drained

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. In a medium bowl, blend creamy salad dressing, yoghurt, cumin, salt and pepper. Cover and place in the refrigerator 1 hour or until chilled.
    2. Melt butter in a medium saucepan over medium heat. Stir in couscous and coat with butter. Stir in water, reduce heat and a simmer, covered, until all water is absorbed, about 5-10 minutes.
    3. Mix couscous, red onion, red pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover and chill in the refrigerator until serving.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (38)

    by
    28

    I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!  -  27 Sep 2005  (Review from Allrecipes US | Canada)

    by
    23

    This was a really yummy recipe. I used FF ranch dressing and FF yogurt. I also used whole wheat couscous from Trader Joe's and cooked it without the butter. Everyone at dinner loved it.  -  03 Sep 2002  (Review from Allrecipes US | Canada)

    by
    22

    I served this as a warm side dish instead of as a salad. I replaced the red onions with carmalized videlias, and lightly sauteed the red peppers. I also omitted the cumin. It was fantastic. I had it cold the next day for lunch--this will definitely be made again!  -  25 May 2003  (Review from Allrecipes US | Canada)

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