Couscous-Chickpea Salad with Ginger-Lime Dressing

Karry Hosford

Couscous is great for make-ahead salads like this one. Turmeric lends a golden hue to the pasta, but it can be omitted.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 23%
  • Fat: 9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.2g
  • Carbohydrate: 56.2g
  • Fiber: 5.6g
  • Cholesterol: 17mg
  • Iron: 2mg
  • Sodium: 529mg
  • Calcium: 137mg


  • Dressing:
  • 1/3 cup fresh lime juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 2 teaspoons grated peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Salad:
  • 2 cups water
  • 1 1/2 cups uncooked couscous
  • 1/2 cup raisins
  • 1/2 teaspoon ground turmeric
  • 1 cup chopped tomato
  • 1 cup chopped peeled cucumber
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons finely chopped fresh mint
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained


  1. To prepare dressing, combine first 8 ingredients, stirring with a whisk.
  2. To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.
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