Ingredients
1.5 cups pearl (Israeli) couscous
1 can (15 oz) chickpeas, rinsed and dried
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 cup fresh lemon juice
1 tsp lemon zest
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/4 cup red onion, finely diced
Salt and pepper to taste
Instructions
Step 1: Preheat your air fryer to 400°F (200°C) or oven to 425°F. Toss dried chickpeas with 1 tablespoon of olive oil, cumin, and paprika. Roast for 10-12 minutes until very crispy.
Step 2: In a medium saucepan, toast the pearl couscous with a teaspoon of oil for 2 minutes. Add 2 cups of water or broth, bring to a boil, then simmer covered for 8-10 minutes.
Step 3: Fluff the cooked couscous with a fork and transfer to a large mixing bowl to cool slightly.
Step 4: Whisk together the lemon juice, lemon zest, remaining olive oil, salt, and pepper in a small bowl to create the dressing for the Lemon Herb Couscous Salad with Crispy Chickpeas.
Step 5: Add the tomatoes, cucumber, red onion, parsley, and mint to the couscous. Pour the dressing over the top and toss well.
Step 6: Just before serving, top the Lemon Herb Couscous Salad with Crispy Chickpeas with the warm, crispy chickpeas to maintain their texture.
Notes
Ensure chickpeas are completely dry before roasting for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Couscous Salad, Crispy Chickpeas, Lemon Herb Salad, Healthy Lunch, Meal Prep
