Giant couscous salad with chickpeas, tomato and cucumber – sun-dried tomatoes and parsley.
Giant couscous salad with chickpeas, tomato and cucumber is a wonderfully fresh salad that comes together in under 15 minutes. It is substantial, filling and full of flavour – and works just as well as a lunch salad as it does alongside food from the barbecue.
The salad gets plenty of depth and umami from sun-dried tomatoes, which bring a lovely, intense flavour. The vinaigrette is made with the oil from the sun-dried tomatoes, lemon juice, garlic and dried basil, which ties the whole salad together beautifully.
The salad itself is made up of cooked giant couscous, chickpeas, cherry tomatoes, cucumber, shallots, flat-leaf parsley and diced sun-dried tomatoes. The combination gives you freshness, substance and plenty of flavour in every bite.
It works really well as a filling lunch salad on its own, but you can easily top it with extra protein – pan-fried chicken, tuna or hot-smoked salmon, for example.
As a side dish, it goes perfectly with everything from barbecued salmon and roast chicken to whole roast pork fillet or a good steak from the barbecue. And should there be any leftovers, it is at least as good the next day in a packed lunch.
Giant couscous salad with chickpeas and tomato
Ingredients
- 100 ml giant couscous (pearl couscous)
- 1 tin chickpeas, drained
- 250 g cherry tomatoes, halved
- 1-2 shallots, thinly sliced
- 1/2 cucumber, halved lengthways and sliced
- 1 handful flat-leaf parsley, chopped
- 60 g sun-dried tomatoes, diced
Vinaigrette
- 4-5 tbsp oil from the sun-dried tomatoes
- 2 tbsp lemon juice
- 1-2 cloves garlic, grated or crushed
- 1 tsp dried basil
- Salt and freshly ground pepper
Method
- Cook the couscous according to the packet instructions, then rinse under cold water. Leave to drain well in a sieve.
- Meanwhile, mix the ingredients for the vinaigrette and season with salt and freshly ground pepper.
- Put the couscous, chickpeas, tomatoes, shallots, cucumber, parsley and sun-dried tomatoes in a bowl together with the vinaigrette. Toss well and season the salad to taste with salt and freshly ground pepper.
- Keep the salad in the fridge until ready to serve.
Nutrition
Premium
Skøn salat. Kunne ikke få perle couc cous så brugte grov bulgur.
Hejsa
Tusind tak for din dejlige feedback, det gør mig så glad at høre 🙂
Warm wishes, Dianna