Couscous Salad with Chickpeas and Apricot Vinaigrette
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!"
Ingredients
- 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) drained and rinsed, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can
- 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)
Instructions
- 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.
Notes
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!
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 432kcalCarbohydrates: 57gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 5mgSodium: 403mgPotassium: 364mgFiber: 7gSugar: 8gVitamin A: 974IUVitamin C: 29mgCalcium: 75mgIron: 2mg
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