Mediterranean Couscous Salad with Chickpeas
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content

FREE recipes and content delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Be the first to rate this

Has average rating

Total rating count

  • Preparation TimePrep time
    15 min
  • Cooking TimeCooking time
    10 min
  • ServingsServings


  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan ICBINB Sticks
  • 1 small red onion, chopped (about 1/2 cup)
  • 2 cloves garlic, chopped
  • 1 cup uncooked whole wheat couscous
  • 1 1/2 cups unsalted vegetable stock or water
  • 1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh oregano
  • 2 cups chopped cucumber
  • 1 cup halved grape tomatoes

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate


  1. In medium saucepan, melt I Can’t Believe It’s Not Butter! Vegan and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
  2. Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
  3. Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

How would you rate this recipe ?