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Couscous salad with oven roasted chickpeas

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Salad


Light and delicious couscous salad with roasted yellow and red peppers and chickpeas


  • 3/4 cup Couscous
  • 1 1/2 cup Water (hot)
  • 1/2 tbsp Vegetable Stock Powder
  • Salt
  • Pepper
  • 1/2 cup Yellow Capsicum (finely chopped)
  • 1/2 cup Red Capsicum (finely chopped)
  • 3/4 cup Chickpeas
  • 1/2 tsp Chilli Powder
  • 3 tbsp Olive Oil (extra virgin)
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Honey
  • 1/4 cup Goats Cheese or Feta Cheese (crumbled)


  1. In a large mixing bowl, add couscous, stock powder, salt, pepper and pour hot water and cover. Let this sit for 10 minutes.
  2. After 10 minutes, puff up the couscous with a fork and let it come to normal room temperature. 
  3. Preheat the oven to 180 degree celsius.
  4. In a bowl, add chickpeas and 1/2 tbsp olive oil. Add chilli powder and mix.
  5. In another bowl, add the chopped yellow and red capsicums. Add 1/2 tbsp olive oil, salt, pepper and chilli powder and mix well.
  6. Transfer these in two sections a baking tray and let cook for about 20-25 minutes at 180 degree celsius.
  7. Prepare the dressing by mixing together the remaining olive oil (2 tbsp) with honey and lemon juice.
  8. In a large salad bowl, add the couscous, grilled veggies, oven roasted chickpeas and pour over the dressing. Add the crumbled cheese and refrigerate the salad before serving.


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