Summer is finally here, and with it comes the desire for fresh, light, and easy-to-prepare dishes!
If you also dream of a quick lunch or a stress-free dinner that’s full of flavor and healthy, you’re in the right place.
Today we present our Cold Couscous Salad: a light summer recipe that will become your ace up your sleeve for tackling the hottest days.
Perfect as a single dish, this salad combines the softness of pre-cooked couscous with the crunchiness of fresh seasonal vegetables like cucumbers, bell peppers, and cherry tomatoes, all enriched by chickpeas, a plant-based protein source that makes it nutritious and complete.
It’s the ideal solution for those looking for a tasty and plant-based alternative to regular dishes, as well as for those following a healthy and balanced diet.
Curious to discover more ideas for your menus?
On the Giallozafferano DadCook blog, you always find new inspirations.
If you’re a fan of light and flavorful first courses, don’t miss our proposals in the First Courses section.
Or, if you’re looking for ideas for a tasty second course but still want to keep an eye on your line, check out our Second Course Recipes.
And naturally, to complete your meals with freshness, explore all our Salads and Side Dishes.
Now, are you ready to prepare this delicious salad that will make you fall in love at first bite?
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 328.41 (Kcal)
- Carbohydrates 55.82 (g) of which sugars 7.41 (g)
- Proteins 10.69 (g)
- Fat 6.98 (g) of which saturated 0.61 (g)of which unsaturated 0.19 (g)
- Fibers 8.40 (g)
- Sodium 191.44 (mg)
Indicative values for a portion of 390 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz corn couscous
- 14 oz cooked chickpeas
- 1 yellow bell pepper
- 200 cherry tomatoes
- 2 cucumbers
- 1 red onion
- 5 oz baby spinach
- 8 radishes
- 1 bunch mint
- 1 bunch parsley
- 6 tablespoons extra virgin olive oil
- 4 tablespoons vinegar
- 1 lemon juice
- 1 tablespoon paprika
- 1 pinch white pepper
- to taste salt
Tools
- 1 Saucepan Amazon BASIC
- 1 Bowl Pyrex
Steps
Follow these simple steps to make your Cold Couscous Salad, perfect for a summer lunch or a light dinner.
Prepare the Couscous in the Main Bowl:
Start by pouring the pre-cooked couscous directly into the large bowl you will use for the final salad.
Pour the lightly salted boiling water (or vegetable broth) over the couscous following the package instructions.
Cover the bowl and let it sit for the time needed for the couscous to absorb the liquid and swell.
Cut the Crunchy Vegetables:
While the couscous cools, prepare the vegetables.
Wash and dice the cucumber, yellow bell peppers, cherry tomatoes, and onion (if used).
Thinly slice the radishes for a touch of color and spiciness.
Coarsely chop the baby spinach (or arugula), parsley, and fresh mint.
Prepare the Flavored Vinaigrette:
In a separate small bowl, prepare the dressing.
Combine the extra virgin olive oil, lemon juice, white wine vinegar (or apple cider vinegar), sweet paprika, salt, and freshly ground black pepper.
Mix well with a fork or a small whisk until you get a homogeneous emulsion.
Assemble and Dress the Salad:
When the couscous is completely cold, fluff it carefully with a fork to make it light and airy.
Add all the chopped ingredients to the bowl with the couscous: the fresh vegetables and the well-drained and washed chickpeas.
Pour the prepared vinaigrette over the salad and mix well to blend all the ingredients, ensuring that the dressing is evenly distributed.
Let the salad rest in the refrigerator for at least 30 minutes, or better, an hour, to allow the flavors to meld.
Plating and Serving:
Once well rested and flavored, your Cold Couscous Salad is ready to be plated and served.
Enjoy it as a refreshing and light single dish.
Tips, Variations, and Preservation for Your Summer Salad
Optimal Preservation:
This light summer recipe keeps beautifully in the fridge for 2-3 days.
Transfer it into an airtight container immediately after preparation to preserve the freshness of the crunchy vegetables.
Freezing is not recommended, as the fresh and water-rich vegetables would lose their texture and crunchiness once thawed.
General Tips for Perfect Flavor:
Ingredient Quality: Always use fresh and seasonal vegetables for the maximum flavor.
Essential Rest:
Don’t skip the resting time in the refrigerator! It is crucial for allowing the flavors of the dressing and ingredients to blend and intensify, making the salad even more delicious.
Customize the dressing:
Always taste the vinaigrette and adjust salt, pepper, or lemon juice/vinegar according to your personal taste.
Recommended Pairings:
Wine Pairing: To accompany this light and plant-based salad, opt for a fresh and fragrant white wine.
A Vermentino from Liguria or Sardinia, a young and mineral Sauvignon Blanc, or a Pinot Grigio from Triveneto would be excellent choices.
Even an extra dry Prosecco or a light and fruity rosé (like a Chiaretto from Garda) pairs beautifully with the freshness of the dish.
Other Drinks: If you prefer non-alcoholic options, accompany the salad with sparkling water with a slice of lemon and mint leaves, unsweetened lemon iced tea, or a refreshing juice made from cucumber and green apple.
FAQ: Frequently Asked Questions about Cold Couscous Salad
Do you still have any doubts about our Cold Couscous Salad?
Here you find the answers to the most common questions to best prepare and enjoy this light summer recipe.
Is this couscous salad recipe vegan?
Yes, absolutely! Our Cold Couscous Salad is completely vegan, as it is made with couscous, chickpeas, and plenty of fresh vegetables, without any animal-derived ingredients.
Can I prepare the couscous salad in advance?
Certainly!
In fact, preparing the couscous salad in advance is highly recommended.
The resting time in the refrigerator (at least 30 minutes, or better, an hour) allows the flavors to blend perfectly, making the dish even more delicious.How long does the Couscous Salad keep in the refrigerator?
The Cold Couscous Salad keeps well in an airtight container in the refrigerator for 2-3 days.
Remember to stir it before serving.Can I use other legumes instead of chickpeas?
Of course!
If you don’t have chickpeas or wish to vary, you can substitute them with other legumes such as cannellini beans, black beans, or lentils.
Sweet corn is also a great addition for a touch of color and sweetness.
What other vegetables can I add to the salad?
This summer recipe is extremely versatile!
You can add raw julienned zucchini, grated carrots, olives, capers, or even leftover grilled vegetables cut into cubes.
Experiment with the fresh seasonal vegetables you like best.
Is this recipe suitable for those who are celiac?
It depends.
Traditional couscous is made with durum wheat and contains gluten.
To make it gluten-free, you should substitute the couscous with corn couscous or rice couscous, or use quinoa.
