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–+ servings
warm couscous salad with zucchini, avocado and tomatoes

Warm Couscous Salad

10 mins prep + 20 mins cook
4 servings
Easy and delicious warm couscous salad with garlic, olive oil and tons of vegetables and chickpeas.

Ingredients 

For the Couscous:

  • 1 cup pearled couscous
  • 1 1/2 cups chicken broth or water
  • 1 tsp EACH: salt, garlic powder
  • ground black pepper
  • 1 to 2 tbsp olive oil

For the Salad:

  • 12 ounces canned garbanzo beans, chickpeas, drained
  • 1 large avocado, diced
  • 1 large tomato, diced
  • 2 green scallions, diced
  • 1 medium zucchini, diced
  • 1 tbsp olive oil
  • zest from 1 lemon
  • salt and pepper, to taste

Instructions

  • First, prepare the couscous for the salad. Bring the broth or water to a simmer in a medium-sized saucepan. Add in the couscous, salt, garlic powder, a bit of ground black pepper and olive oil. Stir to combine all the ingredients, then bring the couscous to a simmer over medium heat. Cover and cook over low heat for another 15 to 17 minutes, until the water has been absorbed. Fluff the couscous with a fork and keep warm.
  • Meanwhile, prepare the veggies. Dice the avocado, tomato, scallion and zucchini into pea-sized pieces and place into a large bowl. Drain the chickpeas and add those to the bowl.
  • Add the warm, prepared couscous, along with the olive oil and lemon zest. Season the salad to taste with salt and pepper and toss all the ingredients together. Serve warm.

Nutrition

Calories: 408kcal | Carbohydrates: 54g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1159mg | Potassium: 861mg | Fiber: 11g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg