Lemon Couscous With Chickpeas, Red Peppers And Almonds
This hearty couscous salad is bursting with flavor and texture. Soft couscous is combined with crunchy almonds, hearty chickpeas, sweet red bell pepper, briny olives, and fresh parsley, all tossed in a zesty lemon dressing. This salad is a delightful mix of savory and citrusy notes that will satisfy any appetite.
— Constant Cookbook
Ingredients
- 1/4 cup plus 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 3/4 cups chicken broth
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/2 cups instant couscous
- 3/4 cup slivered almonds
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 red bell pepper, seeded and chopped
- 3/4 cup brine-cured black olives, pitted and chopped
- Juice from 1 lemon
- 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
- <b>Prepare the couscous</b>
- In a large saucepan over medium-low heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute more. Add the broth, the 1/2 tsp. salt and several grinds of pepper and bring to a boil. Place the couscous in a large stainless-steel bowl and pour the hot liquid over it. Blend well with a fork, cover with a plate and let stand for 5 minutes.
- <b>Toast the almonds</b>
- Meanwhile, in a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the almonds and toast, stirring, until crisp and golden, 5 to 7 minutes. Transfer to a plate.
- <b>Assemble the salad</b>
- Fluff the couscous with a fork. Add the almonds, chickpeas, bell pepper, olives, lemon juice, parsley and the remaining 1/4 cup olive oil to the couscous. Toss gently to combine. Taste, adjust the seasonings with salt and pepper, and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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