Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Couscous Salad with Chickpeas, Tomatoes and Mint

Email Couscous Salad

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Couscous Salad with Chickpeas, Tomatoes and Mint

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves Serves 4  |  Vegan

  • 1 cup whole-wheat couscous
  • 1¼ cups very hot tap water
  • 4 scallions (white and light green parts), sliced
  • 15-ounce can chickpeas, drained and rinsed
  • 1 cup grape tomatoes, halved
  • ¼ cup fresh mint leaves, torn
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

In a large bowl, combine the couscous and water, cover tightly with plastic wrap and let stand until the water is absorbed and the couscous is tender, about 10 minutes. Fluff with a fork.

Add the scallions, chickpeas, tomatoes, mint, lemon juice, oil, salt, and pepper (12 turns on pepper mill) to the bowl and toss.

This recipe was printed from:

Do it Step-by-step

This Goes Well With...

Lamb Shoulder Chops with Mint Vinaigrette
Lamb Chops

Active: 20 minutes  |  Total: 20 minutes

Want Something Else?