This mix of flavorful ingredients makes this couscous salad the perfect side dish for summer! This asparagus chickpea couscous salad must be a part of your next summer dinner!
A few years ago, if you had tried to get me to eat this asparagus chickpea couscous salad I probably would’ve made a pretty ugly face. I think before I started learning to cook, there were a ton of ingredients that I just wouldn’t eat. Maybe it was fear of the unknown? Whatever it was, I’m sure asparagus and chickpeas were definitely on that list.
Asparagus Chickpea Mediterranean Couscous Salad
At some point while I was pregnant, I ended up on the receiving list for a few parenting magazines. Usually I end up tossing them out but last month a recipe for a couscous salad caught my eye. Originally the recipe used artichokes, but I’m going to be real honest right now, I struggled to figure out how to cut an artichoke. So that became a challenge for another day.
Even without the artichoke, this couscous salad has amazing flavor and texture. When we had it for dinner, I couldn’t stop reaching for seconds and thirds. Because couscous is so light, the addition of the asparagus and chickpeas makes this a hearty side dish that pair really well with any meat entree.
The thing I love about cooking with couscous is it makes so much! It’s the perfect side dish when you’re serving a large group. Since we have five people eating dinner every night, it’s perfect for us because a little goes a long way! I really loved plain ole couscous until I started making this. Now I think I’m totally hooked on this “salad” dish.
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There are different variations of couscous, this one is instant and another popular one in the Unites States is Israeli couscous, which looks like little beads or pearls. Either variation would work nicely for this recipe, just make sure to prepare it based on the directions on the packaging!
- 1 cup couscous (uncooked)
- 1 can chickpeas, drained and rinsed
- 6 asparagus stalks, cut into matchstick length pieces
- ⅔ cup crumbled feta
- ¼ cup diced red onion
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cut asparagus and onion.
- Add a tablespoon of oil to a frying pan.
- Once oil is hot, add asparagus and onion.
- Cook until asparagus softens (but isn't mushy), about 5 minutes
- Meanwhile, cook couscous according to package instructions. Set aside.
- In a small dish, combine garlic, olive oil, red wine vinegar, honey, salt and pepper.
- Stir to combine.
- Add asparagus, onion and feta to couscous in a serving bowl.
- Drizzle dressing over couscous mixture and toss to combine.
- Serve immediately (reheat if necessary before serving).
You can use either variation of couscous - Israeli or instant - for this recipe. Be sure to just cook it based on the packaging instructions.
Amount Per Serving: Calories: 0Total Fat: 0g
I think this asparagus chickpea couscous salad is definitely on its way to becoming a favorite dish in our house! I can’t wait to make it again.