This is equally good served hot, room temp or chilled.
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Units: US | Metric
- 8 ounces couscous (225g)
- 14 ounces chickpeas, drained & rinsed (400g)
- 1 pint boiling water (570ml)
- 2 tablespoons olive oil (30ml)
- 1 tablespoon sesame oil (15ml)
- 1 tablespoon chopped preserved lemon (or lemon juice, 15ml)
- 2 garlic cloves, crushed (or finely chopped)
- 6 spring onions, chopped (or 1/2 of a red onion, finely chopped)
- 4 tablespoons chopped fresh coriander (can use more, depending on personal taste)
- salt & freshly ground black pepper
- ground sumac (optional)
- 1Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.
- 2Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly.
- 3Add the fresh coriander, reserving a little as a garnish if you wish, and season.
- 4If it is to be eaten hot, this salad should be made just before it is served as it cools quickly. (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.) Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.
- 5Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.
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Nutritional Facts for Coriander Chickpea and Couscous Salad, North Africa
Serving Size: 1 (309 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 430.6
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 310.3 mg
- Total Carbohydrate 68.5 g
- Dietary Fiber 7.8 g
- Sugars 0.5 g
- Protein 12.6 g
The following items or measurements are not included: