With spring time starting, and summer just around the corner, we are beginning to leave our winter lunches of soup behind and turn to our summer fare of salads, wraps and sandwiches. Last summer, I discovered many new salad recipes that incorporated grains and legumes along with the vegetables. These help make a cool but filling lunch that also packs well for picnics.
This week, we are eating Chickpea-Couscous Salad. This was a great recipe for Max to help make. Adapting a recipe from The Splendid Table, and using their idea of microwaved couscous, this came together really quickly. Note: please think of the above picture as a still life, not as an ingredient list. After I snapped it, I realized how many of the ingredients I had left out of the picture.
To microwave couscous, just measure the couscous and water into a covered bowl, microwave on high for 2 minutes, and allow to stand for 5 minutes to finish absorbing the water. For this recipe, I used 1 1/2 cups couscous and 3 cups of water.
Max did some of the chopping.
And just a reminder, when you have kids stirring, get a much larger bowl than necessary. Two seconds after this picture was taken, there were chickpeas all over my kitchen floor.
Chickpea Couscous Salad
Makes 12 Large Servings
1 1/2 cups couscous
3 cups warm water
1 large bell pepper, diced
1 onion, diced
1 clove garlic, minced
1 large cucumber, chopped small
1 cup green olives, halved
1/2 cup raisins
2 cans chickpeas, drained and rinsed
1 Tablespoon salt
1/4 cup apple cider vinegar
1/4 cup olive oil
Prepare couscous in the microwave according to method described above. Mix all ingredients in a large bowl. Allow to stand 1 hour or longer to allow flavors to blend. Refrigerate, but bring to room temperature before serving.
Remember — I warned you about the big bowl! This salad tastes great with pitas. Happy Thursday!