Protein-Packed Couscous Salad Makes a Fresh, Colorful Meal

This bright couscous salad combines chickpeas, fresh herbs, tomatoes, almonds, and pomegranate seeds for a meal that is both filling and refreshing.

It can be served right away or chilled before serving, making it a good choice for lunch, picnics, potlucks, or a light summer dinner. The recipe serves four.

Ingredients

1 cup couscous

1 cup hot vegetable stock

3 tablespoons olive oil, divided

1 can (19 ounces) chickpeas, rinsed and drained

1/4 cup finely diced red onion

1 cup mixed cherry tomatoes, halved or quartered

1/4 cup roughly chopped fresh parsley

2 tablespoons chopped fresh mint

1/4 cup pomegranate seeds

1/3 cup whole roasted almonds

2 tablespoons lemon juice

Salt and pepper, to taste

Directions

Place the couscous in a large bowl. Pour the hot vegetable stock over it and add 1 tablespoon of olive oil.

Cover the bowl and let the couscous stand for five minutes. Remove the cover, fluff the grains with a fork, and allow the couscous to cool slightly.

Add the chickpeas, red onion, tomatoes, parsley, mint, pomegranate seeds, and almonds.

Drizzle the salad with the lemon juice and the remaining 2 tablespoons of olive oil.

Season with salt and pepper, then gently toss until the ingredients are evenly combined.

Serve immediately or refrigerate for 30 minutes before serving chilled.