This bright and wholesome Couscous Salad With Turmeric, Chickpeas, and Tomato is a dish full of flavor and color. The golden hue from turmeric brings warmth and depth, while chickpeas add hearty protein and tomatoes give a fresh, juicy contrast. It’s quick to make, light yet satisfying, and perfect as a side dish or a simple lunch on its own.
Cooking Time: 20 minutes
Servings: 4
Ingredients:
1 cup couscous
1 1/4 cups vegetable broth or water
1 teaspoon ground turmeric
1 tablespoon olive oil
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley or cilantro
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste
Instructions:
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Cook the Couscous:
In a medium saucepan, bring the vegetable broth to a boil. Stir in turmeric and olive oil. Remove from heat, add couscous, cover, and let sit for 5 minutes. Fluff with a fork to separate the grains. -
Prepare the Salad Ingredients:
While the couscous steams, halve the cherry tomatoes, chop the onion, and rinse the chickpeas. -
Combine Everything:
In a large bowl, add the cooked couscous, chickpeas, tomatoes, and onion. Mix gently to combine. -
Add Fresh Flavor:
Stir in lemon juice, lemon zest, and chopped herbs. Season with salt and pepper to taste. -
Chill or Serve:
You can serve the salad warm right away or chill it for 20–30 minutes for a refreshing cold version.
Tips:
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For extra flavor, toss in diced cucumber, roasted red pepper, or crumbled feta cheese.
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If using water instead of broth, add an extra pinch of salt and a squeeze of lemon for balance.
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This salad keeps well in the fridge for up to 3 days — great for meal prep.
Nutrition (per serving):
Calories: 260
Protein: 8g
Fat: 6g
Carbohydrates: 42g
Fiber: 6g
Sodium: 280mg
