Cooking with Katie



Israeli Couscous Salad with Spicy Toasted Chickpeas

Israeli coucous….sounds exoctic, right? Well actually, it’s pretty easy to find at local grocery stores, nowadays, and is just a bigger version of regular couscous. It’s a type of pasta, and if you’re like me, then that right there will tell you that it’s fabulous!

Now, I know what you’re thinking, who would chickpeas in a pasta dish? But trust me, they turned out to be one of the best components in the dish! They give that right amount of kick from the cayenne and add this really meaty texture, along with the crunch of the fresh veggies. If you’re looking for a light, summery side dish, then try this recipe!

Israeli Couscous Salad (Little House of Veggies)

  • 2 c Israeli Couscous
  • olive oil
  • salt
  • 1/2 c green olives
  • 1/2 c black olives
  • 1 cucumber, seeded and diced
  • 1/2 avocado, diced
  • 2 lemons, juiced
  • 2 tbsp. olive oil
  • 2 tsp. red wine vinegar
  • 1 tsp. basil, chopped
  • 1 tsp. oregano, chopped
  • 1/4 tsp. thyme, chopped
  • salt and pepper

Spicy Toasted Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp. olive oil
  • a good pinch of salt, pepper, and cayenne pepper

Cook the couscous according to the package directions with the olive oil and salt, then add the veggies and the dressing.

For the chickpeas, heat the oil in a pan, then add the chickpeas and the seasonings. Toast for 3-4 minutes. Let cool for 5 minutes, then fold into the salad. You can refrigerate before serving or serve at room temperature.

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