Couscous and Garbanzo Bean Salad

Kitchen Tested
  • Yield 6 servings
  • Prep 30 minutes
  • Cook 15 minutes

Whole-wheat couscous is a delicious, nutty whole grain that's easy to prepare. Serve this veggie-packed salad as a side to chicken or beef or a vegetarian main course.


1 3/4 cups (14 ounces) fat-free, less-sodium chicken broth
1/4 cup water
1 1/3 cups whole-wheat couscous (7 1/2-ounce box)
1/2 cup chopped dried dates
5 tablespoons olive oil
2/3 cup fresh lemon juice
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
Freshly ground black pepper
1 cup roughly chopped red bell pepper
1/2 cup minced red onion
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup shelled pistachio nuts, coarsely chopped
1/3 cup finely chopped fresh mint
Mint sprigs and lemon slices (optional)


  1. Combine chicken broth and water in a medium saucepan. Bring to a boil. Add couscous, cover, and remove from heat. Let stand 5 minutes. Stir in dates with a fork and replace lid for at least 3 minutes to soften dates.
  2. Whisk together olive oil, lemon juice, salt and pepper in a large serving bowl. Add couscous and toss to coat.
  3. Stir in red pepper, onion, beans, pistachios and mint. Garnish with mint sprigs and lemon, if using. Serve at room temperature.

Recipe by Serena Ball.



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