Shawarma-Spiced Chickpea and Couscous Salad
This vibrant couscous salad gets a major flavor boost from shawarma spice–roasted chickpeas. With fresh vegetables, herbs, and a lemony dressing, it’s hearty enough for lunch or as a side to grilled meats.
Ingredients
- 1 cup couscous
- 1 1/4 cup boiling water
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 1/2 teaspoons shawarma meat spice
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Cook the Couscous
Place couscous in a bowl. Pour over boiling water, cover, and let sit 5 minutes. Fluff with fork.
- Roast the Chickpeas
Toss chickpeas with olive oil and shawarma spice. Roast at 400°F (200°C) for 20 minutes or until crisp.
- Assemble the Salad
In a large bowl, mix couscous, cucumber, tomatoes, onion, and parsley. Add roasted chickpeas.
- Dress the Salad
Drizzle with lemon juice, olive oil, and season with salt and pepper. Toss well to combine.
- Serve
Serve chilled or room temperature as a side or light main.
