by A quick, cold, lightly dressed curry couscous salad bursting with flavor, WITHOUT feta! This crunchy chickpea couscous salad is so flavorful on its own, the feta isn’t missed! Whip up this salad in 20 minutes by combining chopped veggies with cooked couscous (which I made in a bowl!), drizzle with my Fresh, 5-Minute Lemon Garlic Vinaigrette, and enjoy as an easy meal prep couscous bowl!
Yup, you heard me right, a 20 minute easy and healthy main meal that’s packed with 16 grams of protein, 10 grams of fiber, tons of veggies and healthy fats. You best believe that makes my Registered Dietitian heart very happy!
And not only is this curry couscous salad healthy, it’s sooooo delicious. Like, my husband was raving about how much he loves couscous after eating it, delicious.
Aside from how delicious this couscous salad is, I seriously can’t get over how easy it is to make. I tested this curried couscous recipe a few times to make sure it’s a seamless process! We cook the couscous with boiling water IN A BOWL (no stovetop required!) and use canned chickpeas, rather than having to cook them! Now that’s what I call an easy salad recipe!
It Gets Even Better In the Fridge
There are very few things I love more in life than having lunch already prepped in the fridge, and luckily, this chickpea couscous salad makes it SO easy! It somehow gets even better the longer you store it, kinda like my 20-Minute Pumpkin Curry Soup, so I love prepping it ahead of a busy week!
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If you love easy salads that make eating vegetables enjoyable just as much as I do, you’re gonna LOVE my 15-Minute Fresh & Healthy Chickpea Greek Salad, which is also feta-free and totally cravable!
Why Every Bite Just Works
Look, I tested this easy vegetarian couscous salad several times to make sure the balance of earthy, sweet, and curry flavor were juuuuuust right, and I think I hit the nail on the head!
We use raisins for sweetness, walnuts for crunch, and cilantro for a flavorful herby pop! But don’t worry, if you think cilantro tastes like soap, I’ve also made this meal prep couscous bowl with parsley and it’s equally as delicious.
Plus, we use my super Fresh, 5-Minute Garlic & Lemon Vinaigrette as the dressing, BUT with a twist! I add a little curry powder into the salad dressing for an extra boost of flavor!
The Easiest Salad You’ll Ever Make
20 Minute Curry Couscous Salad with Chickpeas (No Feta!)
Ingredients
For the salad
- 1 cup uncooked couscous
- 1 can chickpeas, drained and rinsed
- 1 large bell pepper, diced
- 1/2 cucumber, diced
- 1/2 red onion, diced
- 1/2 cup raisins
- 1/4 cup walnuts, chopped
- 1/4 cup cilantro, chopped
For the dressing
- 1 batch Fresh 5-Minute Lemon Garlic Vinaigrette, You may only use 1/2 of the batch!
- 1 tsp curry powder
Equipment
- 1 Small bowl
Instructions
- Start by adding your dried couscous to a bowl, then pour 1 cup of boiling water on top (I used my kettle!). Stir to combine, then let sit for 5 minutes.
- Meanwhile, whisk together your Fresh, 5-Minute Lemon Garlic Vinaigrette, but make sure to add 2 tsp of curry powder to it!
- Once the couscous has been sitting for 5 minutes, fluff with a fork. Add to a large bowl with the drained and rinsed chickpeas, chopped cucumber, bell pepper, red onion and cilantro, raisins and walnuts.
- Drizzle the salad dressing (with curry powder included!) over top. You may not need to use all of the dressing, so use half, and toss well to combine, and taste to see if you'd like to add more. You can either eat it warm like this, or place in the refrigerator to cool for an hour or so. Serve and enjoy!
Absolutely phenomenal. You are so talented. I wish you would make some recipes for diabetics or people with kidney disease. That would be wonderful. I have so many friends. I have no idea how to make things that are healthy for them. Thank you again. I loved it.
Hi Sherry, that is so wonderful to hear, I’m glad you loved the recipe! While I always recommend people with diabetes to work one on one with a dietitian, many of my recipes are diabetes-friendly!