15-Minute Couscous Salad with Chickpeas
A refreshing Mediterranean-inspired couscous salad featuring fluffy couscous, tender chickpeas, crisp vegetables, fresh herbs, and tangy feta. This quick and easy dish is perfect for healthy lunches, dinners, or make-ahead meal prep.
Equipment
- 1 × Medium saucepan (2-quart)
- 1 × Measuring cup (4-cup)
- 1 × Chef’s knife (6-inch)
- 1 × Large mixing bowl (4-quart)
- 1 × Silicone spatula
Ingredients
- 1 ½ cups vegetable broth
- 1 cup dry couscous
- 1 can 15 oz chickpeas, rinsed and drained
- 1 small English cucumber chopped (about 1 ½ cups)
- 1 ½ cups cherry tomatoes quartered
- ½ cup curly parsley leaves chopped (about ⅓ bundle, large stems removed)
- ¼ cup feta cheese crumbled
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat the Broth for Cooking: Begin by pouring the vegetable broth into a medium-sized saucepan (about 2 quarts in capacity). Place the saucepan over medium-high heat and allow the broth to come to a steady boil. This process usually takes 3–4 minutes, depending on your stove. Heating the broth thoroughly is essential for allowing the couscous to absorb flavor evenly rather than tasting bland.
- Add Couscous and Steam: Once the broth reaches a full boil, remove the saucepan from the heat immediately. Add the dry couscous in a gentle, even stream, making sure it is spread across the surface of the hot broth rather than dumped in one heap. This helps prevent clumping. Quickly cover the saucepan with a snug-fitting lid to trap steam inside. Let the couscous sit undisturbed for 5 minutes, allowing it to fully absorb the hot broth and soften into fluffy grains. Avoid lifting the lid during this time, as steam escape can make the couscous less tender.
- Prepare Fresh Salad Ingredients: While the couscous is steaming, wash and prepare your vegetables and herbs. Dice the English cucumber into small, bite-sized pieces, ensuring uniform size for even texture throughout the salad. Quarter the cherry tomatoes so they release their natural juices, which will blend beautifully with the olive oil later. Chop the curly parsley leaves finely, removing and discarding the thicker stems to prevent any tough bites. Measure out the crumbled feta and set aside.
- Fluff the Couscous to Perfection: After the couscous has rested for 5 minutes, uncover the saucepan. Using a fork or silicone spatula, gently fluff the couscous by lifting and separating the grains. This step prevents the couscous from becoming dense or sticky. If you notice any lumps, gently break them apart without mashing the grains. The couscous should appear light, airy, and ready to absorb additional flavors.
- Combine Ingredients in a Large Bowl: Transfer the fluffed couscous into a large mixing bowl. Add the rinsed and drained chickpeas, chopped cucumber, quartered tomatoes, and chopped parsley. Scatter the crumbled feta over the top. Drizzle the olive oil evenly across the salad to ensure every bite has a touch of richness. Sprinkle with salt to taste, starting with a pinch and adjusting later if needed.
- Toss and Taste for Balance: Using a large spoon or spatula, gently toss all ingredients together until the vegetables, cheese, and couscous are evenly distributed. Be careful not to crush the tomatoes or feta; a light hand helps maintain a beautiful presentation. Taste a spoonful and adjust seasoning as desired—if you prefer a bolder flavor, add a touch more salt or an extra drizzle of olive oil.
- Serve and Store: Serve the couscous salad immediately at room temperature for the freshest flavor. Alternatively, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes for a chilled version. The flavors will continue to meld as it sits, making it even more delicious for next-day lunches or meal prep. Stored in the refrigerator, it stays fresh for up to 3 days.
Notes
- Vegetable broth infuses couscous with rich flavor—water can be used, but the taste will be milder.
- Avoid stirring couscous during steaming to keep grains fluffy and separate.
- Cherry tomatoes work best for sweetness and color, but grape tomatoes are a good substitute.
- Use high-quality olive oil for the best flavor since it’s a key ingredient in the dressing.
- Flat-leaf parsley can be swapped for curly parsley, but dried parsley is not recommended.
- Crumbled feta adds saltiness, so adjust the added salt at the end to prevent overseasoning.
- This salad tastes even better after chilling for 30 minutes to let flavors blend.
