Celebrating Modern Jewish Living Through Food, Tradition, and Family
Couscous and chick-pea salad is healthy, full of flavor, texture, and perfect for lunch, sides, and snacking.
The Backstory: Couscous, a delicious and healthy grain (it’s actually a tiny pasta!) made from wheat or barley, originated in North Africa. Similar to rice, noodles, and potatoes in other cultures, it was typically served with hearty stews on top of it, allowing the juices and flavorings to be absorbed by the grains. More of the Backstory after the recipe…
Couscous and Chick-Pea Salad
- 1 2/3 cups chicken broth
- 1 cup dried instant couscous
- 1/3 cup cooked chickpeas (garbanzo beans), canned, drained
- 2/3 cup peas and carrots, frozen, thawed and drained
- 1/4 cup green or red bell pepper, diced
- 1 tbsp. purple onions, minced or finely diced
- 2 tbsp. dried currants
Bring chicken broth to a boil. Add couscous. Cover pot and remove from heat. Let stand, covered for 5 minutes. Fluff with a fork.
Add chickpeas and the remaining ingredients and toss.
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…The Backstory continues: Today’s couscous recipes are created similarly, allowing the couscous to act like a sponge and soak up the the sauce or seasonings from the main component of the recipe. My recipe for Couscous and Chick-Pea Salad works much the same way, with golden chicken broth, currants, onions, peppers and other spices ready to flavor the pasta.
You can find this recipe and many more in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Lemon Poppy Seed Cake to Marinated Cucumber Salad — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!