Spiced Couscous and Chickpea Salad Recipe

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  • Vegetarian


4 - 6




20 min


  • 3tbsp olive oil
  • 3 onions, peeled, halved and cut into rounds
  • 2 garlic cloves, peeled and finely chopped
  • 1 heaped tsp each: ground cumin, ground coriander and fennel seeds
  • 9oz (250g) couscous
  • 300ml (½pt) hot vegetable stock
  • 1 x 410g tin chickpeas, drained
  • 1tbsp flat-leaved parsley, roughly chopped
  • 1tbsp mint leaves, roughly chopped
  • 2tbsp sherry vinegar


  • Heat the olive oil in a frying pan, add the onions and garlic, and cook for 15 minutes on a medium heat until well browned. Add the cumin, coriander and fennel, and cook for a further 5 minutes.

  • Place the couscous in a large bowl, pour over the vegetable stock, cover with clingfilm and leave to steam for 10 minutes. Then fluff up the couscous grains with a fork. Add the cooked spiced onions and all the other ingredients. Season with salt and freshly ground pepper, and serve with the lamb.

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