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Salads

Whole Wheat Couscous & Chickpea Tabbouleh

This whole wheat couscous and chickpea tabbouleh combines the traditional flavors of tabbouleh with hearty chickpeas and whole wheat Israeli couscous for a simple, filling salad.

Whole Wheat Couscous & Chickpea Tabbouleh | @simplywhisked

This month has really had it in for me. It started out nice, I started some big projects, including making my own dining room table, and we went on a fun trip to the Michigan’s upper peninsula, but Ellie’s been hit by cold after cold. We’ve had sick days and ice days, and last week, Ellie and I were both sick again. This time, she has a double ear infection and, now that we’re finally recovering, it’s supposed to majorly snow tonight. I just can’t catch a break. I swear.

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Whole Wheat Couscous & Chickpea Tabbouleh | @simplywhisked

I decided yesterday, that I wasn’t going to let this interfere with my goal of eating healthy, so I made a big list and headed to the grocery store. Then, I came home and made a this big salad, a turkey version of my favorite kofta recipe, baked sweet potatoes and sautéed kale. I didn’t let anyone touch the salad, because we’re going to be eating it for lunches this week, but I did sneak several big spoonfuls of it while no one was looking.

Whole Wheat Couscous & Chickpea Tabbouleh | @simplywhisked

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Whole Wheat Couscous & Chickpea Tabbouleh | @simplywhisked

Whole Wheat Couscous & Chickpea Tabbouleh

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8

Ingredients

  • 1 cup uncooked whole wheat pearl couscous
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 small English cucumbers, seeded and chopped
  • 1 pint grape tomatoes, halved
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil (or mint)
  • Zest and juice of 1 large lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Prepare couscous according to package directions, and allow to cool before adding to salad.
  2. Combine remaining ingredients in a large bowl. Mix until ingredients are evenly distributed.
  3. When cooled, add couscous and mix until combined. Adjust seasoning with salt and pepper, if desired.

Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    Loralee Cooley
    March 7, 2017 at 7:17 pm

    I jUST FOUND your cinnamon “potato” candy with cream cheese and coconut, and I’m hoping to make it for a reception following a St. patrick’s day concert that the spanish cove singers will be presenting for the spanish cove retirement village in yukon ok. i’m the director, and when i started sleuthing for irish sweets, i was quite taken by your “potatoes.” We’ll see whether I actually get them made! But they look wonderful!

  • Reply
    Summer Quinoa Salad with Herb Citrus Vinaigrette - Simply Whisked
    August 2, 2017 at 8:21 am

    […] love making salads that serve a blend of nutrients – hence my usual love of chickpea salads – and this blend makes it so easy to incorporate these ingredients. They also have […]

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