This Chickpea & Roasted Asparagus Couscous Salad is the perfect side dish for picnics, parties, BBQs and meal prep! The lemon dressing adds a refreshing burst of flavour that makes it a definite crowd pleaser! {vegetarian}
A few years ago when we were browsing at Costco, we came across this interesting Israeli Couscous mix that was comprised of a variety of lentils and other grains. I was dying to try it out, so when we got home, we cooked it up as a side along with some fish and roasted vegetables.
It quickly became one of our favourite side dishes because the texture was so unique. I don’t know about you, but there’s only so much rice, pasta, quinoa and potatoes you can eat before it starts to get a little old.
Unfortunately, the last time we went to Costco, we found out that they no longer carry the mix. We were so disappointed!
My husband isn’t really one to make any special requests when it comes to dinner, but on a few occasions, he’s brought up the Israeli couscous, so I went on a mission to find some.
Not all grocery stores carry it, so it did require a little hunting around, but lo and behold, I found some in Bulk Barn. Good ol’ Bulk Barn. Always comes to the rescue.
The thing with Israeli couscous is that it’s kinda similar to quinoa. It requires a little sprucing up to make it extra tasty.
I started brainstorming some ideas for add-ins, just for fun.
Here’s what I came up with:
- Roasted asparagus
- Chickpeas
- Feta Cheese
- Homemade Lemon Dressing
So of course, I got to work to make this Chickpea Roasted Asparagus Couscous Salad come to life.
How to Make Chickpea & Roasted Asparagus Couscous Salad
The first thing that you’ll want to do is chop up the asparagus into one inch pieces, discarding the tough ends. I recommend going for asparagus that’s medium size in thickness. I find that the stuff that’s too thin almost gets too stringy and chewy when roasted.
Drizzle it with a bit of olive oil and sprinkle with a dash of salt and pepper. Roast in the oven for about 10-15 minutes at 375 degrees F. The thicker the asparagus, the more time it will probably need.
You want it to be slightly softened but still crisp.
Next, it’s time to prepare the pearl couscous. It’s actually super easy to make. I recommend cooking it in some broth to infuse a little extra flavour. You can use vegetable or chicken broth — it’s totally up to you.
Simply add the couscous to a small sauce pan along with the broth and some olive oil. The olive oil is helpful to prevent it from sticking together. One time, I made this couscous without it and it was like glue. This stuff can get STICKY.
Meanwhile, you can prepare the dressing in a small bowl or jar. This dressing recipe makes more than you’ll probably need. When I make dressing, I always like to make extra because that way I can use it on other salads or make the same salad the next week as well!
Saves the trouble of having the make the dressing again.
And on a side note, I have just discovered the best lemon juicer EVER. I started using it about a week ago and I’ve been hooked ever since. I love to make lemon-infused recipes so this thing is definitely coming in handy. Everyone NEEDS one of these juicers in their life!
So back to the salad.
Grab a large bowl, toss together the cooked couscous, asparagus, feta and chickpeas. Pour in desired amount of dressing.
I used about half and then made the same salad the next week (since it was so good!) and used the other half then.
Place in the fridge for at least half an hour to allow those flavours come together.
How to Store Chickpea & Roasted Asparagus Couscous Salad
The beauty of this salad is that it lasts in the fridge for a few days, which means that it’s great for meal prepping.
I recommend keeping it in the fridge covered for up to four days.
I actually find that it tastes better as the days go on because the couscous, chickpeas and asparagus absorb all of those amazing flavours from the lemon dressing and feta.
What to Serve with Chickpea & Roasted Asparagus Couscous Salad
The first thing I thought of when preparing this salad is all of the delicious things it could be served with.
It’s a very versatile dish!
You can serve it along with:
- Grilled lemon garlic chicken kabobs
- Walnut crusted salmon
- Almond coconut crusted fish sticks
- Zesty zucchini turkey burgers
- Or on its own for a vegetarian option!
How would you serve up this couscous salad?
More delicious salad recipes
- Asparagus & Tomato Salad
- Healthy Pasta Salad
- Greek Cucumber Noodle Salad
- No-Mayo Broccoli Apple Salad
- Greek Quinoa Salad
- Blueberry Walnut Salad with Lemon Dressing
Did you make this recipe? Scroll down to leave a rating and review!
Chickpea Roasted Asparagus Couscous Salad
Ingredients
For the salad:
- 1 cup uncooked Israeli couscous
- 1 1/4 cup no salt added broth can use chicken or vegetable broth
- 2 tbsp. olive oil divided
- 1 lb asparagus chopped into 1-inch pieces
- 3/4 cup crumbled feta cheese
- 1 cup cooked or canned no salt-added chickpeas
Instructions
- Preheat oven to 375 degrees F. Place asparagus on a baking sheet and drizzle with one tablespoon of olive oil, and a sprinkle of salt and pepper. Toss asparagus until evenly coated. Roast asparagus for 10-15 minutes, depending on the thickness of it. If it's extra thick, it may require more time.
- Meanwhile, place the couscous, broth and one tablespoon of olive oil in a small sauce pan and bring to a boil. Cover, and simmer for 10 minutes or until couscous is fluffy. It should have an "al dente" texture when done.
- Mix all of the ingredients for the dressing in a small bowl or jar.
- Add the cooked couscous, roasted asparagus, feta cheese and chickpeas to a large bowl. Add in desired amount of dressing (I only used half).
- Place in the fridge for at least half an hour to allow flavours to absorb.
Nutrition
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If you have a chance to try out this Chickpea & Roasted Asparagus Couscous Salad, I’d love to see your pics! Tag me on instagram @hauteandhealthyliving and use the hashtag #hauteandhealthy!
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