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North African · Salad
Couscous and Chickpea Salad with Olives
Chickpeas, olives and scallion whites are warmed in oil before broth is added to steep the couscous. A red wine vinegar and walnut finish makes a sturdy buffet salad.
- YieldServes 6 as a main or 8 to 10 as a side
- Hands-on20 min
- Total43 min
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil, divided
- 1 canchickpeas, 425 g can, rinsed and drained
- 6scallions, about 1 bunch, thinly sliced, white and green parts kept separate
- ½ cupkalamata olives, pitted and chopped
- ½ tbspdried oregano
- ½ tspcoarse salt, or to taste
- 2 cupslow-sodium vegetable broth
- 1½ cupsinstant couscous, whole wheat if possible
- ¼ cupwalnuts, finely chopped
- ¼ cupred wine vinegar
- 2 tbspflat-leaf parsley, choppedoptional
- to tasteblack pepper, freshly ground
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