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Couscous Salad with Chickpeas and Apricot Vinaigrette

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Couscous Salad with Chickpeas and Apricot Vinaigrette

Couscous Salad with Chickpeas and Apricot Vinaigrette

Jessica Braider
This dish makes a fantastic quick dinner, but also can serve as a side dish to a lean protein or as a potluck contribution. Scramble recipe tester Debbie Falkow said, "We really enjoyed everything about this salad. The different textures- chickpeas, scallions, peppers - were all great in it! It also made a yummy lunch the next day!"
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Salad
Cuisine American, Mediterranean
Servings 6 servings


  • 1 1/2 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 1 Tbsp. butter
  • 1/2 tsp. kosher salt sea salt, or other coarse salt
  • 1/4 - 1/2 tsp. black pepper
  • 1 1/2 cups couscous, or use quinoa for a gluten-free option
  • 6 Tbsp. apricot preserves or jam
  • 4 1/2 Tbsp. extra virgin olive oil
  • 3 Tbsp. white vinegar
  • 15 oz. canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can), drained and rinsed
  • 1 bell pepper chopped, any color
  • 2 scallions dark and light green parts, finely chopped
  • 1/3 cup slivered almonds or shelled pistachios
  • 2 Tbsp. fresh mint, parsley, or basil chopped (optional)


  • In a medium saucepan, combine the broth or water, butter, and 1/4 tsp. each of salt and pepper, and bring it to a boil.
  • Add the couscous, stir, cover with a tight fitting lid, and remove from the heat. Let it sit for 5 minutes and then fluff with a fork.
  • Meanwhile, in a small bowl, whisk together the apricot preserves, oil, vinegar, ¼ tsp. salt, and a dash of black pepper (if desired).
  • In a serving bowl, combine the couscous, chickpeas, bell peppers, scallions, and apricot vinaigrette. Toss it well, and then stir in nuts, and fresh herbs (optional). Serve the salad warm or at room temperature, or refrigerate it for up 24 hours.


Do Ahead or Delegate: Cook the couscous, chop the bell pepper, chop the scallions, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/2 - 1 clove minced garlic to the dressing, add crumbled feta to the salad, or turn up the heat with crushed red pepper flakes, harissa, or hot sauce.
Tip: Your kitchen shears aren't just for opening packages! Try using your kitchen scissors to chop up scallions (like the ones in this recipe!) or herbs and see how much faster it is than using a regular knife!
Nutritional Information Per Serving (% based upon daily values): Calories 470, Total Fat: 18g, 27%; Saturated Fat: 3g, 16%; Cholesterol: 5mg, 2%; Sodium: 401mg, 17%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 8g, 33%; Sugar: 13g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegetarian
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