Israeli Couscous Salad with Chickpeas
Israeli Couscous Salad recipe made with pearl couscous, roasted vegetables, chickpeas, preserved lemon, and dried apricots. This Mediterranean Israeli couscous salad is easy to make, full of flavor, and perfect for meal prep, BBQs, and weeknight dinners. A healthy Israeli couscous salad that can be served warm, cold, or at room temperature. Perfect pearl couscous salad with chickpeas for any occasion!
Servings: 10 servings
Calories: 201kcal
Ingredients
- 2 cups pearl couscous
- 1 cup chicken broth
- 1 cup orange juice
- ¼ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon ginger paste
- ⅛ teaspoon allspice
- 2 tablespoons butter
- 1 teaspoon salt
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can chickpeas, garbanzo beans
- 2 tablespoons preserved lemon, minced
- 2 tablespoons olive oil
- ¼ cup dried apricots, chopped
Instructions
- Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies.
- Roast the vegetables for 20 minutes, mixing halfway through. The vegetables should be tender when done.
- Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover.
- Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
- Place the couscous in a large bowl and spoon the roasted vegetables and diced apricots on top. Serve warm or room temperature.
Video
Notes
- This easy Israeli couscous salad recipe is perfect for making ahead — ideal for parties and BBQs.
- Swap in any roasted veggies you love: asparagus, squash, broccoli, cauliflower, or tomatoes all work beautifully.
- Don’t skip the preserved lemons! They’re essential to the signature flavor of this dish.
- While dried apricots are my favorite, any dried fruit (raisins, cranberries, dates) can be substituted.
Nutrition
Serving: 1cup | Calories: 201kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 305mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 33.6mg | Calcium: 19mg | Iron: 0.7mg