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Mediterranean Chickpea Couscous Salad

Mediterranean Chickpea Couscous Salad

  • Yield: 4 servings
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  • 2 tbsp Margarine spread
  • 1 Small red onion, chopped
  • 2 cloves Garlic, chopped
  • 1 cup Whole wheat couscous, uncooked
  • 1 1/2 cups Unsalted vegetable stock, or water
  • 15 oz Low sodium chickpeas, drained and rinsed, reserve 2 tbsp liquid
  • 2 tbsp Lemon juice
  • 2 tbsp Oregano, chopped
  • 2 cups Cucumber, chopped
  • 1 cup Grape tomatoes, halved


  1. Melt the margarine spread in a pan over medium heat.
  2. Add the onion and garlic and cook until softened, about 2 minutes.
  3. Stir in the couscous and cook for another 2 minutes, stirring frequently.
  4. Add the broth and bring to a boil, then remove from the heat and let stand for 5 minutes.
  5. Meanwhile, mix together the lemon juice, reserved chickpea liquid and oregano.
  6. Pour over the couscous, add the cucumber, chickpeas and tomato and stir to combine evenly.


Recipes adapted from