Chunky Veggie Chickpea Couscous Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A vibrant couscous salad packed with veggies and chickpeas, spiced with warm cumin and coriander. Quick to make, it’s a textured combo of fluffy grain, crisp cucumber, and zesty peppers, dotted with creamy feta. Uses vegetable broth but chicken broth swap works. No nuts or eggs. Perfect for an anytime light meal or starter. Balances warmth from spices with fresh coolness from herbs and crunchy veg.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
6 servings
#Mediterranean
#vegetarian
#chickpeas
#quick meal
#salad
#cumin
#coriander
#goat cheese
#couscous
#fresh herbs
Not your run-of-the-mill couscous salad. This one grabs you with roasted, caramelized onion tones and that warm spice kick from cumin and coriander toasted just right. I’ve found letting the couscous soak in broth gets it fluffier, less dry, compared to dousing it with water. Chickpeas add heft, but the real star is the crunch and freshness from green bell pepper and Lebanese cukes—no peeling needed, just a good rinse. Goat cheese crumbles bring creaminess, forgiving when my peppers aren’t perfectly sweet or cucumbers too watery. Cilantro is non-negotiable for me; it lifts the whole mix with its punchy green brightness. I’ve tried parsley too, but cilantro somehow holds better under the spices. Tried this with chicken broth as a quick switch when out of veg broth, no difference other than a hint richer mouthfeel. Will keep playing with the cheese; halloumi or feta both work, a little salty and briny contrast is crucial. Crunchy, herbaceous, a bit smoky from spices—good luck stopping at one serving.
Ingredients
- 1 small red onion, finely chopped
- 50 ml olive oil (approx 3 ½ tablespoons)
- 3 ml ground cumin (about ¾ teaspoon)
- 3 ml ground coriander (about ¾ teaspoon)
- 1 large garlic clove, minced
- 400 ml vegetable or chicken broth, hot
- 320 g couscous (approx 1 ¾ cups)
- 1 can (398 ml) chickpeas, rinsed and drained
- 1 green bell pepper, seeded and diced
- 2 Lebanese cucumbers, unpeeled and diced
- 60 g goat cheese, crumbled
- 125 ml fresh chopped cilantro
- Salt and black pepper to taste
About the ingredients
Using a slightly larger quantity of olive oil helps coax out the sweetness of onions without burning them. Don’t rush the caramelization; patience here means a deeper, less sharp flavor base. Couscous quantity up by 7-10% to account for fluffiness after cooking. Fresh garlic minced finely, not pressed, to keep it mellow. Broth choice matters—vegetable broth adds lightness, chicken broth brings richness; both valid but change final taste. Green bell pepper replaces red for a snugger, milder earthiness, adding a more vegetal note. Goat cheese swaps in for feta for a creamier mouthfeel but use whichever you have on hand. Using Lebanese cucumbers unpeeled retains texture and saves prep time, but check for waxed skins, wash well. Cilantro chopped fresh right before mixing—it loses punch if prepared too early. Salt and pepper additions are adjustable based on broth saltiness. Rinsed canned chickpeas minimize metallic flavors and reduce sodium.
Method
- Heat oil over medium heat in a large nonstick skillet. Toss in the onion and cook until edges start to caramelize, about 8 minutes. You want golden, not burned; smells sweet and sharp. Stir in cumin, coriander, and garlic. Toast spices for another 2-3 minutes—the aromas should bloom, spicy and nutty. Season a little now with salt and pepper; it wakes the flavor.
- Pour in hot broth, bring to a lively simmer. Pull from heat. Stir in couscous quickly, cover with lid or foil. Let sit undisturbed for roughly 7 minutes, until all liquid absorbed and couscous grains puff up tender but not mushy. Fluff with a fork, teasing grains apart to avoid clumps. Let cool until mostly warm, not hot—hot kills freshness downstream.
- In a large bowl, toss chickpeas, bell pepper, cucumbers, goat cheese, cilantro. Add couscous last. Mix all gently but thoroughly so flavors marry without squishing the veggies. Check seasoning. Couscous acts like a sponge—likely needs more salt or pepper. Adjust as needed.
- Serve slightly chilled or room temperature. Leftovers? Chill—flavors deepen overnight.
- Optional twist: swap goat cheese for crumbled halloumi for firmer texture. Use fresh mint instead of cilantro for a brighter finish. Sometimes I add toasted pine nuts for crunch; skip if nut-free required.
Cooking tips
Caramelize onions on medium heat until edges turn golden and they smell sweet but not burnt. Stir occasionally but not constantly; give them moments to brown. Adding spices once onions bellied-up to color locks in earthy warmth and releases their aroma; don’t skip the slow toasting—powdered spices taste flat otherwise. Broth temperature should be near boiling to encourage optimal couscous fluffiness. Once couscous added, cover without peeking—steam build-up crucial. Fluffing with a fork after resting prevents clumps, gives that bite-size grain texture instead of paste. Cool couscous to below hot to avoid wilting veggies in the bowl. Toss veggies and cheese first so large pieces don’t get pulverized mixing with delicate couscous. Season after combining; couscous absorbs flavors liberally, so tasting before final salt addition is key. Serve room temp or slightly chilled—warm couscous with cold veggies can feel odd. Leftovers improve after a night refrigerated, letting flavors marry fully. If missing fresh cilantro, a squeeze of lemon can partially compensate flavor-wise. Halloumi can be cubed and tossed while warm for a gooey finish, but goat cheese crumbled cold holds better shape.
Chef's notes
- 💡 Caramelize onions slow on medium heat; edges golden, smell sweet but not burnt. Stir often but not constantly. Watch color—deep amber, not black. Stir in cumin and coriander only when onions are clearly softened; toasting spices on dry pan kills aroma fast. Garlic minced finely, add last to prevent burn. Olive oil quantity matters; slightly more helps draw out onion sugars without frying.
- 💡 Use hot broth straight off boil, pour over couscous and cover tightly; no peeking for 7 minutes minimum. Steam traps heat inside grains, makes puff up tender but still separate. Fluff with fork gently to tease apart. Avoid clumps or mush by fluffing before cooling. Let stuff cool below hot; warm keeps freshness but not heat soaks veggies soft or limp.
- 💡 Chickpeas rinsed well to cut canned tin flavor and excess sodium. Mix veggies and goat cheese before tossing couscous. Big pieces stay intact, texture contrast sharper. Salt after combined—broth and cheese already salty variable, taste first then adjust. Try halloumi for firmer, salty bite, but warm toss only; cold it stiffens and crumbles less.
- 💡 Cilantro chopped fresh right before mix—early chopping dulls vibrancy. Mint swap refreshes but less sharp, balances spice differently. Lebanese cucumbers unpeeled save prep time; scrub well or wax might coat. Bell pepper green substitutes red for milder earthiness, adds crisp vegetal note but still sweet. Garlic minced, no press; pressed garlic can taste too sharp or bitter in toasted spice base.
- 💡 Leftovers improve overnight in fridge; flavors marry but salad still holds texture. Serve room temperature or slightly chilled; warm vegetables with hot couscous throws off mouthfeel. Pine nuts optional; toast separately for crunch, add last. Nut-free skip. Broth swap possible—vegetable light, chicken richer, both shift flavor slightly but work. Small adjustments in salt needed sometimes.
Common questions
Can I use water instead of broth?
Water works, yes. Couscous will hydrate, but broth adds depth. Use vegetable or chicken broth if possible. If not, add more spices or salt after cooking. Fluff couscous well to avoid pasty texture.
What if couscous clumps after cooking?
Fluff immediately with fork. If clumps form, dry heat low in pan can separate grains. Avoid stirring raw couscous into hot broth multiple times; pouring all at once best. Cover directly; no steam loss. Timing is key, over-soaking mushy results.
Can I prepare this salad ahead?
Yes, but keep veggies separate if possible or add just before serving for crunch. Overnight chilling improves flavor meld but softens some texture, especially goat cheese and bell pepper. Cool to room temperature before refrigerating to avoid soggy salad.
How to store leftovers properly?
Airtight container in fridge best. Use within 2 days for freshness. Can freeze couscous separate but salad texture suffers. If fridge-stored, stir before serving; flavors settle unevenly. Leftover goat cheese may firm—crumbled again with fork.
