Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette
Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette
Ingredients
For the Salad Base
- 1 bunch asparagus, ends snapped off, cut into 1-inch pieces
- 1 tablespoon olive oil, for roasting asparagus
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup couscous, uncooked
- 1 teaspoon olive oil, for cooking couscous
- 2 cups bone broth
- 3 green onions, chopped
- 1/4 cup fresh basil, chopped
- 4 cups arugula
- 1 can chickpeas, 15 ounce, drained and rinsed
- 1/2 cup sliced almonds, toasted
- 1/2 cup feta cheese, crumbled
For the Zesty Lemon Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons honey or maple syrup
- 2 teaspoons minced garlic
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 to 1 whole lemon)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the cut asparagus pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of black pepper. Toss to coat evenly. Roast for 8-10 minutes, or until tender-crisp.
⏱️ 10 min•🌡️ 400
- 3
While the asparagus roasts, prepare the couscous. In a medium saucepan, combine 1 cup of uncooked couscous, 1 teaspoon of olive oil, and 2 cups of bone broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 15 min
- 4
While the couscous cooks, chop the green onions and fresh basil. If your almonds are not pre-toasted, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning.
⏱️ 5 min
- 5
Prepare the Zesty Lemon Vinaigrette: In a small bowl or measuring cup, whisk together 1/2 cup of olive oil, 2 tablespoons of honey or maple syrup, 2 teaspoons of minced garlic, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and emulsified.
⏱️ 5 min
- 6
In a large salad bowl, combine the cooked couscous, roasted asparagus, chopped green onions, chopped fresh basil, arugula, drained and rinsed chickpeas, toasted sliced almonds, and crumbled feta cheese.
⏱️ 5 min
- 7
Pour the prepared Zesty Lemon Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated. Serve warm or chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette
For the Salad Base
- 1 bunch asparagus, ends snapped off, cut into 1-inch pieces
- 1 tablespoon olive oil, for roasting asparagus
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup couscous, uncooked
- 1 teaspoon olive oil, for cooking couscous
- 2 cups bone broth
- 3 green onions, chopped
- 1/4 cup fresh basil, chopped
- 4 cups arugula
- 1 can chickpeas, 15 ounce, drained and rinsed
- 1/2 cup sliced almonds, toasted
- 1/2 cup feta cheese, crumbled
For the Zesty Lemon Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons honey or maple syrup
- 2 teaspoons minced garlic
- 2 tablespoons lemon juice, freshly squeezed (from 1/2 to 1 whole lemon)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the cut asparagus pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of black pepper. Toss to coat evenly. Roast for 8-10 minutes, or until tender-crisp.
⏱️ 10 min•🌡️ 400 - 3
While the asparagus roasts, prepare the couscous. In a medium saucepan, combine 1 cup of uncooked couscous, 1 teaspoon of olive oil, and 2 cups of bone broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 5 minutes, or until the liquid is absorbed and the couscous is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 15 min - 4
While the couscous cooks, chop the green onions and fresh basil. If your almonds are not pre-toasted, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning.
⏱️ 5 min - 5
Prepare the Zesty Lemon Vinaigrette: In a small bowl or measuring cup, whisk together 1/2 cup of olive oil, 2 tablespoons of honey or maple syrup, 2 teaspoons of minced garlic, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and emulsified.
⏱️ 5 min - 6
In a large salad bowl, combine the cooked couscous, roasted asparagus, chopped green onions, chopped fresh basil, arugula, drained and rinsed chickpeas, toasted sliced almonds, and crumbled feta cheese.
⏱️ 5 min - 7
Pour the prepared Zesty Lemon Vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated. Serve warm or chilled.
⏱️ 5 min