Serves 6
Photo by VK Rees
This couscous salad recipe is bright, herby, and punchy with lemon so don’t let the humble ingredients list fool you. It’s inspired by tabbouleh, loaded with fresh parsley, cucumber, and capers, and comes together fast with stuff that you probably already have. It’s a vegan couscous salad that works on every level, but it has a substantial twist that makes it really special.
Whispers: The secret weapon is smashed chickpeas.
When you smash them they open right up and absorb all that fragrant, lemony goodness, and you end up with herby, tangy, chunky bites. Yes, it’s fresh but also filling enough to actually call lunch. Or dinner. Or a meal, whenever. So take this tip to the bank and smash your chickpeas wherever you see fit.
This idea came to me when I remembered how much I loved tuna in pasta salads. Chickpeas make such great tuna salad, so I knew what I had to do. The capers seal the deal; briny and a little funky, they give the chickpeas that oceanic thing that makes it all click.
The cucumbers also do something incredible here. Diced small and tossed with lemon juice and capers, they almost pickle themselves in the bowl. Bright and a little tangy, cutting right through the heartiness of the chickpeas.
Fresh flat-leaf parsley goes in by the cup, which sounds like a lot until you taste it and realize it’s not enough. This is the salad you bring to the cookout and come home with an empty bowl. It travels well, tastes great at room temperature, and is better the next day once everything melds together.
This recipe appears in Isa Does It as Tabbouleh of the Sea, one of my favorites from that book.
About the Smashed Chickpeas
You’re not making hummus here. You’re not even getting close to hummus. What you want is somewhere between whole and mashed, most of the chickpeas broken down with a few bigger pieces left for texture. A fork works fine, or an avocado masher if you have one. The point is to create surface area so the chickpeas can drink up the dressing. Once they do, they taste like they’ve been marinating for hours even if you just made it. Let the salad sit for at least a few minutes before serving, longer if you can wait.
Couscous Tips & Tricks
The microwave method is the one I use (I read it on a box once): combine the couscous, oil, and salt in a microwave-safe bowl, pour 1 cup 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 it quickly, spread it out on a sheet pan and stir it around until it stops steaming, then stick it in the fridge for a few minutes. You want it fully cool before adding everything else or the vegetables will wilt.
Swap the Grain
Well, couscous isn’t technically a grain, it’s a pasta, but you know what I mean. You can definitely swap out the carb here. A few good options:
Quinoa works great, though also technically not a grain, so what are we even doing.
Bulgur is a natural fit since this whole thing is inspired by tabbouleh anyway.
Farro is nutty and chewy, holds up really well in a dressed salad.
Millet if you want lighter and a little fluffy, a nice change of pace.
Orzo keeps it in pasta territory and works beautifully here.
Wheatberries are chewy and substantial, they soak up the dressing beautifully and hold up for days in the fridge. Takes longer to cook but worth it if you have the time.
Either way, cook according to package directions and cool completely before using.
Make It a Dinner
This salad is satisfying on its own but if you want to turn it into a full dinner, put something warm on top. Golden Savory Baked Tofu is the obvious move, crispy, savory, and it goes with everything in this bowl.Doublebatch Chickpea Cutlets sliced over the top make it a proper plate. I also like to top grain salads with a Beet Burger. Make some tahini dressing to go along, you don’t absolutely needs it, but you won’t regret it. And, obviously, a little avocado never hurt anyone.
If You Like This Vegan Couscous Salad You Might Also Like:
Couscous Salad With Smashed Chickpeas
Ingredients
For the couscous:
- 1 cup whole-wheat couscous or regular
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 cup water
For everything else:
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup diced tomato about 1/4-inch dice
- 1 cup diced cucumber about 1/4-inch dice
- 1 cup loosely packed fresh flat-leaf parsley finely chopped
- 1/2 cup finely chopped scallions
- 3 tablespoons capers drained
- 2 teaspoons minced garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
Instructions
Make the couscous:
- 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.
Make everything else:
- 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.
