Bulgur, Israeli Couscous and Chickpea Salad

Couscous Chickpea Salad

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Meatless Monday, anyone? This salad is delightful as a side dish and makes a wonderful light lunch or dinner on its own. Look for whole-wheat couscous for a slightly more toothsome version of the dish, with a little added protein.

Yield: 6 servings

Recipe Ingredients
1 cup bulgur
1 cup toasted Israeli couscous
1 can chickpeas (aka garbanzo beans), rinsed and drained
1 roasted red bell pepper, from a jar, chopped
1 small red onion, chopped
2 3/4 cups water
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Recipe Preparation
1. Boil 1 1/2 cups of water. In a medium bowl, cover the bulgur with boiling water and allow to sit for 20 minutes. Then drain the remaining water and return the bulgur to the bowl.
2. In a saucepan, bring 1 1/4 cups water to a boil, add the couscous, and reduce the heat. Cover and simmer 8 to 10 minutes or until al dente. Let the couscous cool, and then add it to the bowl, along with the chickpeas, red bell pepper, and red onion.
3. In a small bowl, combine the lemon juice, honey, cumin, cayenne pepper, and salt.  Whisk in the olive oil, then toss with the salad.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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