Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette

Prep Time 10 mins
Total Time 10 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Dietary: Refined Sugar Free, Soy Free
Ingredients
    Salad
  • 1 1/2 cups couscous (uncooked (about 3 cups cooked)
  • 2 1/4 cups chicken bone broth (Discount code COOKINGKATIELADY at Kettle & Fire)
  • 1 lb. asparagus (woody ends removed)
  • 2 tbsp olive oil (extra virgin)
  • Salt (to taste)
  • Pepper (to taste)
  • 15 oz. chickpeas (rinsed and drained)
  • 4 green onions (diced)
  • 1/4 cup fresh basil (chopped)
  • 1/2 cup sliced almonds (toasted)
  • 1/3 cup feta cheese (crumbled)
    • Zesty Lemon Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/2 lemon (juice)
  • 1 lemon (Zest of 1 lemon)
  • 1 1/2 tbsp white vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic (minced)
  • 1 tbsp honey (raw, unfiltered)
  • Salt (to taste)
  • Pepper (to taste)
Instructions
  1. 1
    Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. 2
    Spread the asparagus on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12 to 15 minutes until tender and lightly browned. Set aside to cool slightly.
  3. 3
    While the asparagus roasts, heat a medium saucepan over medium heat. Add the dry couscous and olive oil. Toast for 2 to 3 minutes, stirring often, until lightly golden.
  4. 4
    Carefully pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
  5. 5
    In a small bowl or measuring cup, whisk together olive oil, lemon juice, lemon zest, vinegar, Dijon, garlic, honey, salt, and pepper until smooth and emulsified.
  6. 6
    In a large bowl, combine couscous, roasted asparagus, chickpeas, green onions, basil, almonds, and feta.
  7. 7
    Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning as needed.
  8. 8
    Serve warm or chilled, with extra feta on top if desired.
Note

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Keywords: lemon couscous salad, chickpea couscous, couscous meal prep, lemon vinaigrette salad, healthy side dish, vegetarian salad, spring salad recipes
Read it online: https://cookingkatielady.com/recipe/lemon-couscous-chickpea-salad-with-zesty-lemon-vinaigrette/