Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

Chickpea and Grilled Veggie Couscous Salad with Olive Dressing is a fresh and hearty meal that is perfect for any time of the year. This salad combines fluffy couscous, tasty grilled vegetables, and protein-packed chickpeas, all drizzled with a zesty olive dressing. It’s not just visually appealing, but it’s also healthy and filling!

Why Make This Recipe

There are many reasons to try this delicious salad. First, it is quick and easy to prepare, making it a great option for busy days. Second, it is packed with nutrients, thanks to the fresh vegetables and chickpeas. Finally, this recipe is versatile—enjoy it warm right after making or chill it in the refrigerator for a refreshing lunch the next day.

How to Make Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

Making this salad is simple and fun! Just follow the steps below to create this delightful dish.

Ingredients:

• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Directions:

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

2. Grill the Vegetables: Preheat your grill to medium heat. Toss the bell peppers, zucchini, and red onion with a little olive oil, salt, and pepper. Grill for 8-10 minutes, or until tender and slightly charred, flipping occasionally. Let them cool slightly, then chop into bite-sized pieces.

3. Make the Olive Dressing: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper.

4. Assemble the Salad: In a large bowl, combine the cooked couscous, grilled vegetables, chickpeas, parsley, and mint. Pour the olive dressing over the salad and toss gently to combine.

5. Serve: Serve the salad immediately or chill for later. It’s delicious served warm or cold.

How to Serve Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

This salad can be served as a main dish or a side dish. It’s great for picnics, barbecues, or as a light lunch. Just scoop it out into bowls or plates, and enjoy!

How to Store Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 days. Before serving, give it a good stir as the ingredients may settle.

Tips to Make Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

• For added flavor, try marinating the vegetables in the dressing for 30 minutes before grilling.
• You can use any vegetables you have on hand, such as broccoli or eggplant.
• If you want a little heat, add some red pepper flakes to the dressing.

Variation

Feel free to add some crumbled feta cheese or avocado to the salad for extra creaminess and flavor. You can also substitute quinoa for couscous if you prefer a gluten-free option.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it in the fridge until you’re ready to serve.

2. Is it okay to use canned chickpeas?
Absolutely! Canned chickpeas are a time-saver and are perfectly fine for this recipe.

3. Can I use different types of broth?
Yes, you can use vegetable, chicken, or any broth you have on hand to add flavor to the couscous.

Enjoy your Chickpea and Grilled Veggie Couscous Salad with Olive Dressing! It’s a delightful dish that your taste buds will love!

Chickpea and Grilled Veggie Couscous Salad with Olive Dressing

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• Author: hamidkom
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A fresh and hearty salad combining fluffy couscous, grilled vegetables, and chickpeas, topped with a zesty olive dressing.

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Ingredients

• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

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Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Preheat your grill to medium heat. Toss the bell peppers, zucchini, and red onion with a little olive oil, salt, and pepper. Grill for 8-10 minutes, or until tender and slightly charred, flipping occasionally. Let them cool slightly, then chop into bite-sized pieces.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper.
4. In a large bowl, combine the cooked couscous, grilled vegetables, chickpeas, parsley, and mint. Pour the olive dressing over the salad and toss gently to combine.
5. Serve the salad immediately or chill for later. It’s delicious served warm or cold.

Notes

For added flavor, marinate the vegetables in the dressing for 30 minutes before grilling. You can use any vegetables on hand, or add crumbled feta cheese or avocado for extra creaminess.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean