Mediterranean Pearl Couscous & Crispy Chickpea Salad

Ingredients

Salad

• 1½ cups pearl couscous (Israeli couscous), dry
• 1½ cups cooked chickpeas, drained and thoroughly dried
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, finely sliced
• ½ cup Kalamata olives, sliced
• ⅓ cup golden raisins
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp pumpkin seeds or sunflower seeds, optional
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Lemon-Herb Dressing

• ⅓ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red-wine vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Make the crispy chickpeas:
   Heat oven to 425°F (220°C). Pat chickpeas very dry. Toss with 2 tbsp olive oil, paprika, cumin, garlic powder, salt, and pepper.

2. Spread chickpeas on a baking sheet in a single layer. Roast for 25–35 minutes, shaking the pan halfway through, until golden and crispy.

3. Cook the couscous:
   Bring about 2 cups salted water or vegetable broth to a boil. Add pearl couscous, reduce heat, cover, and simmer for 8–10 minutes, until tender. Drain if necessary.

4. Spread couscous on a large plate or tray and allow it to cool for about 10–15 minutes. This prevents the vegetables and herbs from becoming wilted.

5. Make the dressing:
   Whisk olive oil, lemon juice, vinegar, honey/maple syrup, Dijon, garlic, oregano, cumin, salt, and pepper until emulsified.

6. Assemble:
   Add cooled couscous, tomatoes, cucumber, red onion, olives, raisins, parsley, mint, and dill to a large bowl.

7. Pour in about ¾ of the dressing and toss gently.

8. Add the crispy chickpeas right before serving so they retain their crunch. Add pumpkin or sunflower seeds if using.

9. Drizzle with the remaining dressing and taste for salt, pepper, and lemon.

Nut & Allergen Information

• This recipe contains no tree nuts or peanuts as written.
• Chickpeas are legumes, not nuts.
• Pumpkin or sunflower seeds are also not tree nuts, but use them only if appropriate for your dietary needs.
• Pearl couscous is generally made from wheat, so it is not gluten-free.
• Dijon mustard is included and may be an allergen depending on the brand.
• If preparing for someone with a severe allergy, check the labels of the couscous, olives, mustard, spices, and packaged ingredients for cross-contact warnings.
• For a nut-free kitchen, use sunflower seeds or simply omit the optional seeds.

Nutrition — Approximate

Per serving, assuming 6 servings and including the chickpeas and dressing:

• Calories: ~440–470
• Protein: ~11–13 g
• Carbohydrates: ~57–62 g
• Fat: ~19–22 g
• Fiber: ~8–10 g
• Sugar: ~8–10 g
• Sodium: varies substantially with olives, chickpeas, and added salt

Q&A

Can I make it ahead?
Yes. Prepare the couscous and vegetables up to 1 day ahead and refrigerate. Keep the crispy chickpeas separate and add them immediately before serving.

Can I use regular couscous?
Yes, although the texture will be different. Follow the package directions for cooking.

How do I keep the chickpeas crispy?
Dry them extremely well before roasting and don’t mix them into the salad until serving.

Can I make it vegan?
Yes. Use maple syrup instead of honey.

Can I make it gluten-free?
Yes, but replace pearl couscous with quinoa or certified gluten-free couscous.

How long does it keep?
The assembled salad keeps about 3–4 days refrigerated. For the best texture, store the crispy chickpeas separately.