I love couscous salads and couscous with chickpeas and zucchini is truly delicious. Easy to prepare, light, tasty, and nutritious, perfect to enjoy either warm or cold, great for picnics or beach trips. A unique dish without animal products that we can prepare in advance and will be ready upon our return. Let’s get to work and prepare the Couscous salad with chickpeas and zucchini together.
If you’re looking for more chickpea recipes, here’s some tasty ideas!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Couscous with Chickpeas and Zucchini
- 1 1/4 cups couscous
- 7 oz dried chickpeas
- 3 zucchini
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- a few basil leaves
- to taste salt and pepper
Tools
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- Frying Pan
- Pressure Cooker
Steps for Preparing Couscous with Chickpeas and Zucchini
The night before, soak the chickpeas in cold water. In the morning, drain them and boil them in a pressure cooker with plenty of salted water. It will take about half an hour from the whistle. You can also use pre-cooked chickpeas.
Wash the zucchini and cut them into chunks. In a pan, add the garlic, oil, zucchini, salt, and pepper, and sauté for about ten minutes. They should remain crunchy. Add the drained chickpeas and let them flavor over high heat for a couple of minutes.
Prepare the couscous following the package instructions. I added 1 cup of very hot water, salt, and a drizzle of oil. I let it rest for 5 minutes and fluffed it with a fork.
In a large bowl, mix the couscous with the chickpeas and zucchini. Flavor with the torn basil and serve.
Storage
You can store this delicious salad in the fridge for a couple of days.
