If you like couscous or couscous salad, you'll want to try this vegetarian recipe for couscous salad with chickpeas (garbanzo beans) and plenty of vegetables, including cucumber and red bell pepper in a light olive oil and Dijon mustard vinaigrette. Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper in a separate small bowl, or shake together in a mason jar. I love this way of making a vegetarian and vegan couscous salad or couscous pilaf, because it's a full fresh meal in one dish, but takes just minutes to prepare, using a few shortcuts, of course!
Nutrition Data Per Serving, 191g: 298 cal, 60 cal from fat, 11g sugars, 51g carbs, 7g fat, 1g saturated fat, 162mg sodium, 5g fiber, 9g protein, low Cholesterol, good source Manganese.
I made a gluten free version with millet, which looks & acts like couscous, only more substantial.
Instead of vegetable stock, I used an unsalted vegan vegetable bouillon cube, dissolving it in the boiling water first. Andrea F: "Just wanted to share that I tried your Moroccan Couscous & Chickpeas recipe today and we all loved it!
Couscous is very quick and easy to make, and like it's Italian cousin Pasta, is a base for so many delicious sauces and stews. Someday we'll find and eat authentic traditional Middle Eastern couscous, but for now we'll love the couscous we're with.

Nutrition Data Per 31 g Serving: 128 calories, 22g carb, 2g fat, 197mg sodium, 1g fiber, 4g protein, low Cholesterol. If you're gluten intolerant or want something more substantial, quinoa or millet are nutritious, satisfying GF alternatives. I cook almost every day because I want to make sure that my family has a healthy and varied diet. I quadrupled this recipe and we've been eating it for 3 days - I have served it twice with rump steak (garlic and seeded mustard marinade) and with cold ham and other salads.
Stress less during the school week with our selection of easy dinners that require little effort and taste great!
In a medium sized saucepan, bring the vegetable broth to a boil and stir in the couscous.Once the couscous is simmering, remove the pan from the heat, cover, and let stand for 5 minutes. Add this dressing to the couscous mixture and gently toss to combine well.Garnish your couscous salad with lemon pepper. Millet takes about 20 minutes to cook, so it should be pre-cooked before adding to this recipe. I drizzled a little olive oil over the vegetables prior to roasting also, have cooked it twice this week.

I have been trying to find a roast pumpkin and couscous salad for a long, long time and this is it for me!
Of course, swapping out the couscous for quinoa would be a good idea if you need this recipe to be gluten-free, or, if you happen to have a bunch of leftover quinoa on hand. This is a quick and easy vegetarian couscous salad recipe using canned beans and pre-made salsa for a fast and nutritious couscous salad meal.
All who have tried this recipe have enjoyed it also, I found the dressing really nice and great for other salads also, definitely a keeper. I added a variety of fresh herbs to this and I think it really lifts the dish to another level.
I also added some ground cumin and ground coriander prior to cooking - I reckon it was good even without the dressing!
You might also want to try a couscous salad with spinach and feta cheese, or, if you're feeling adventurous, try this Moroccan couscous with sweet potatoes. Loosen the couscous with a fork, then stir in the chickpeas, the pumpkin seeds, and most of the beet and carrot strips.5.

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