cooking · Lunch

Chickpea Couscous Salad

Another take on our weekly pasta salads for the weekends:

Chicken Couscous Salad


1 cup lower sodium chicken broth

3/4 cup whole wheat couscous

1/2 cup diced carrot

2 Tbsp diced pecans

2 Tbsp dried cranberries

15 ounce can garbanzo beans (chickpeas), rinsed and drained

3 Tbsp balsamic vinegar

1 Tbsp extra virgin olive oil

1 Tbsp honey

1 Tbsp Dijon mustard

1/4 tsp ground black pepper

1/4 tsp kosher salt

Pinch of crumbled rosemary


In a small saucepan bring the broth and carrots to a boil. Turn off the heat and add in the couscous, stirring. Cover tightly and let sit for 10 minutes.

Add the couscous to a large mixing bowl and toss with the garbanzo beans, pecans and cranberries. Whisk the dressing together and drizzle over, then stir in well.

Chill for a couple of hours to meld the flavors.

Serves 4.


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