Chickpea & Clementine Couscous Salad Recipe

Good morning everyone! I wanted to start the week with something delicious and healthy that you can enjoy in this gorgeous summer weather (if we are lucky enough that it stays!). I have created for you today a chickpea & clementine couscous salad, which is a perfect mix of sweet and savoury. It is a very light dish but will keep you full and satisfied throughout the day. This dish creates 4-6 portions so is great for meal prepping or sharing with your loved ones. Hope you enjoy and lets get on with the food mmmmmmm!

Ingredients:
200g Dried Couscous
400g Chickpeas
2 tbsp Dried Parsley
1 Lemon
3 Clementines
200g Tomatoes
50g Sultanas
1 Large Handful of Flaked Almonds
1 Medium Handful of Fresh Coriander
1 Small Handful of Fresh Mint
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Smoked Paprika
1 tsp Chilli Flakes
Salt and Pepper as desired

Firstly, begin by draining your chickpeas and make sure to run them under water until the water runs clear and not frothy. Then place them onto a large baking tray so they have plenty of room to spread out. Drizzle them with olive oil and mix them with the cumin, ground coriander, smoked paprika and chilli flakes. Place them into the oven at and bake them for 40 minutes at 200° or until you have the desired amount of crispiness to your chickpeas.

Next, cut your tomatoes in half and place them onto another baking tray. Simply roast them with some olive oil, salt and pepper for 20 minutes.

Once everything is in the oven, toast the almond flakes in a frying pan on a high heat until they begin to brown. Then put them to one side in a large mixing bowl big enough for your whole salad. Then soak the sultanas in boiling water for at least 5 minutes or however long you desire. Once they are soft enough, you can drain them and add them to the same mixing bowl as the almonds.

You can now add your raw ingredients to the bowl. Begin by segmenting the clementines and chopping them down into small chunks. Then also finely chop your fresh coriander and mint. If you struggle with finely chopping with a knife or want to simply save time and mess, you can easily finely chop the herbs with scissors (life hack!).

Before the chickpeas and tomatoes are ready, be sure to get your cous cous ready. Couscous is such an easy grain to cook and all you need to do is cover the grains with enough boiling water to cover them and put a lid on top (such as a plate) to allow it to steam. To the cous cous, add the juice of one lemon, the dried parsley and salt and pepper to your desire.

Once everything is ready, simply combine in your large mixing bowl and enjoy! This salad is perfect for summer and is great as a sharing option that everyone can help themselves to. It is very easy to make but would look very impressive for anyone you made it for. This could easily accompany other vegetarian options at a summer barbecue. In contrast, I also think this salad is great if you are meal prepping! Make a big batch of this at the beginning of the week and it would make a perfect school/work lunch which is light but also filling during the summertime.

I hope you enjoyed this post and please let me know if you try it out, I would love to know what you think. Have a lovely time in the gorgeous weather we are having and speak to you soon.

Jade 🙂

This Post Has One Comment

  1. This looks gorgeous! I’m going to try it out and keep you posted 🙂

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