Moroccan Chickpea & Couscous Salad Recipe

Veggies Couscous Chickpeas Green Olives Spices Mint Lemon Juice

Veggies Couscous Chickpeas Green Olives Spices Mint Lemon Juice

Add boiling water and lemon juice to couscous.  Cover and set aside.

Add boiling water and lemon juice to couscous.  Cover and set aside.

Toss chickpeas with cumin, salt, and smoked paprika.

Toss chickpeas with cumin, salt, and smoked paprika.

Stir or shake the chickpeas and spices to cover them.

Stir or shake the chickpeas and spices to cover them.

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.

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).

Add zucchini, red onion slices, and red pepper slices.  Saute until tender.

Add zucchini, red onion slices, and red pepper slices.  Saute until tender.

Add green olives.

Add green olives.

Add Lemon Juice, Harissa powder, & maple syrup.

Add Lemon Juice, Harissa powder, & maple syrup.

Fluff the couscous and mix in fresh mint.

Fluff the couscous and mix in fresh mint.

Add the chickpeas and couscous to the veggies and olives.

Add the chickpeas and couscous to the veggies and olives.

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