Moroccan Chickpea & Couscous Salad Recipe
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Veggies Couscous Chickpeas Green Olives Spices Mint Lemon Juice
Veggies Couscous Chickpeas Green Olives Spices Mint Lemon Juice
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Add boiling water and lemon juice to couscous. Cover and set aside.
Add boiling water and lemon juice to couscous. Cover and set aside.
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Toss chickpeas with cumin, salt, and smoked paprika.
Toss chickpeas with cumin, salt, and smoked paprika.
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Stir or shake the chickpeas and spices to cover them.
Stir or shake the chickpeas and spices to cover them.
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Heat a skillet and toast the chickpeas until they are firm and slightly brown.
Heat a skillet and toast the chickpeas until they are firm and slightly brown.
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Remove the chickpeas and deglaze the pan with a little white wine (or veggie broth).
Remove the chickpeas and deglaze the pan with a little white wine (or veggie broth).
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Add zucchini, red onion slices, and red pepper slices. Saute until tender.
Add zucchini, red onion slices, and red pepper slices. Saute until tender.
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Add green olives.
Add green olives.
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Add Lemon Juice, Harissa powder, & maple syrup.
Add Lemon Juice, Harissa powder, & maple syrup.
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Fluff the couscous and mix in fresh mint.
Fluff the couscous and mix in fresh mint.
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Add the chickpeas and couscous to the veggies and olives.
Add the chickpeas and couscous to the veggies and olives.
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