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Side dishe for 4

Curry Chickpea Couscous Salad

Pearl couscous, chickpeas, vegetables, dates, and almonds are tossed with curry tahini dressing for a filling salad.

$1.36per serving $
20 minstart to table
4servings

AmericanVegetarianVeganDairy-freeBudgetSide dishesLunchesBack to schoolSpringSummer

Ingredients

  • 1 1/2 cups water
  • 1/2 tsp kosher salt
  • 1 cup pearl couscous
  • 1 can (15 oz) chickpeas
  • 1 large carrot
  • 1 red bell pepper
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped medjool dates or dried tart cherries
  • 1 batch curry tahini dressing
  • extra fresh ground salt and pepper (optional)

Steps

  1. Bring the water and salt to a boil in a medium saucepan.
  2. Add the pearl couscous, cover the pan, and simmer for 10 minutes.
  3. Chop the carrot, bell pepper, parsley, cilantro, and red onion while the couscous cooks.
  4. Drain the chickpeas and toss them with the vegetables, dates, almonds, and curry tahini dressing.
  5. Fold in the cooked couscous and let the salad cool for 2 minutes.

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