Pearl couscous salad with chickpeas and pistachios
A satisfying pearl couscous salad with chickpeas, pistachios and a bright lemon vinaigrette.
Servings 4 servings
Calories 363kcal
Ingredients
- 150 g pearl couscous
- 1 cucumber
- 1 tin chickpeas, drained
- 1 small red onion, finely sliced
- 1 handful flat-leaf parsley, chopped
- 1 handful unsalted pistachios shelled
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground pepper
Instructions
- Cook the couscous according to the packet instructions, then rinse it in cold water. Leave it to drain thoroughly in a sieve.
- Halve the cucumber lengthways and cut it into slices. If it is very thick, you can scrape out the seeds and cut it into quarters before slicing.
- Put the couscous, cucumber, chickpeas, red onion, parsley and pistachios in a bowl.
- Mix the ingredients for the vinaigrette, season with salt and freshly ground pepper and pour it over the salad.
- Toss everything together well and, if you like, leave the salad to rest in the fridge for an hour or so.
Nutrition
Calories: 363kcal | Carbohydrates: 52g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 39mg | Potassium: 400mg | Fiber: 8g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 3mg