20 Minute Curry Couscous Salad with Chickpeas (No Feta!)
A quick, cold, lightly dressed curry couscous salad bursting with flavor, WITHOUT feta! This crunchy 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!
Servings 4
Calories 480kcal
Equipment
- 1 Small bowl
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
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!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 480kcal | Carbohydrates: 66g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 635mg | Potassium: 430mg | Fiber: 10g | Sugar: 20g | Vitamin A: 43IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 1mg
