A fresh, herby couscous salad with smashed chickpeas, cucumber, tomato, capers, and loads of flat-leaf parsley, all tossed in a simple lemon dressing. Inspired by tabbouleh, substantial enough for lunch, and better the next day.
Prep time: PT20M
Total time: PT30M
5 stars (1 reviews)
- Stovetop directions: Boil water. Place the couscous in a medium bowl. Drizzle in the oil and sprinkle in the salt. Pour 1 cup boiling water over it, cover the bowl with a plate, and let it steam for 10 minutes. Fluff with a fork and let it cool completely before using.
- Microwave directions: Place the couscous in a microwave-safe bowl. Drizzle in the oil and sprinkle in the salt. Pour water over it, cover tightly with a plate, and microwave on high for 4 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
- To cool couscous quickly, spread onto a sheet pan, stir until it stops steaming, then stick it in the fridge for a few minutes.
- While the couscous cools, use a fork or avocado masher to lightly mash the chickpeas in a large bowl. You're not going for hummus, just mash until there are almost no whole ones left but they're still recognizable as chickpeas.
- Add the remaining ingredients along with the cooled couscous and mix well, your hands are good for this. Taste for salt and lemon. Let sit for a few minutes before serving so the flavors can come together.
- Leftovers keep well in a sealed container in the fridge for up to 3 days and the flavor improves overnight.