moroccan chickpea couscous salad

July 21, 2010

Ahh July. I am loving the heat! How is your week going? Mine is going swimmingly. There’s been a happy hour at my favourite theatre/bar, a dinner with the extended family, lots of sunshine and heat, and some planning of upcoming travels. Happy days. Oh except for the pain beyond belief I am experiencing from strength training which I am trying to get back into. It hurts to sit down. And stand up. Oh, and to walk. Normal?

And here I am back with more grain salad action. It’s just necessary at the moment, okay?

We had a fridge/pantry cull and inventory when we got back from Ashland the other day. Highly recommended. We definitely found some questionable friends in the depths of our fridge! I won’t give you details. Trust me, you don’t want them. Now we know what we have and how we’re going to use it. Case in point: we have a lot of chickpeas and an unholy number of red onions. The result:

Moroccan Chickpea Couscous Salad
adapted from MediterrAsian Cooking

  • 1 cup quick-cooking couscous
  • 1/4 – 1/2 cup raisins
  • 1 1/4 cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • juice of 1 lime/lemon (lemon would actually probably work better but we had a lime on hand and it worked just dandily)
  • 1 clove garlic – minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 carrot – grated
  • 1/2 green or red pepper – finely diced
  • 1/4 red onion – finely diced
  • 1 cup chickpeas
  1. Mix the couscous with the raisins in a bowl and pour over the boiling stock.
  2. Cover with a lid and let sit for 5 minutes.
  3. Place the oil, lime juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
  4. Fluff the couscous with a fork to separate the grains and stir through the carrot, pepper, onion, and chickpeas.
  5. Pour over the dressing and toss together until well combined.

This makes a great dinner (plenty of protein from those chickpeas and grains) or a lovely side dish for whatever you’re grilling. Healthy and awesome!

The original recipe for this called for red pepper, not green. Well, I don’t know about you but it’s hard for me to swallow spending $6 a pound on red peppers. In fact, I think it’s outrageous! They’ve become a special treat so green it was…

And why is this Moroccan I hear you ask. The spices – cumin, ginger, coriander – are pretty standard fare in Moroccan dishes (along with cinnamon, mmmm).

This was a big win and a great compliment to the falafel and hummus we made the night before.

When was the last time you had a pantry inventory/cull? Were you surprised by what you found?

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{ 9 comments… read them below or add one }

loveofbreakfast July 21, 2010 at 7:14 pm

i love those spices together! i heard the bedlam was going out of business or was in danger of going out of business or something like that. am i totally making that up?


Cara July 21, 2010 at 8:00 pm

I love Moroccan flavors! In addition to all the spices I think it is common to have a dried fruit like the raisins. I adore that sweetness with the warm spices :) This salad sounds delicious!

Oh and we keep trying to figure out what needs to go in our refrigerator – I'm so embarrassed to admit this, but something smells. And we don't know what.


Erica July 21, 2010 at 8:09 pm

Ok seriously- couscous and chickpeas need to get married- they're so awesome together. Beautiful salad. Hooray for strength training ;) pump rocks my socks off. Teaching makes you a little immune to the pain (a little). I made a pantry chili recently and it was amazing


Your best advice July 21, 2010 at 8:37 pm

just recently, your meal looks great


emily (a nutritionist eats) July 22, 2010 at 2:44 pm

Ooooh, I want this salad!
Yeah, the red peppers are ridiculous. But I LOVE them! :(


sophia July 22, 2010 at 6:47 pm

I just found a HUGE can of saurkraut in my pantry…how did that get there? Haha.
I'm NOT loving the heat…I think I'm dying! Melting, actually. But loving your salad…it's gorgeous!


Holly July 23, 2010 at 8:48 am

future travels? oooohhh i MUST know more :)

and i want this salad. in my belly. like now.

heart you.


Megan (The Runner's Kitchen) July 23, 2010 at 2:51 pm

I love cous cous! With my crazy schedule, a grain that cooks in 5 minutes is a God-send =)


Angharad July 25, 2010 at 9:44 pm

Kate – Bedlam isn't going out of business – they just got evicted from their location since they were on a month to month lease. I actually work with them so I know a bit about it! They need to find a new spot but they're still in business! Super sad about that space though…


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