Spicy Moroccan Chickpea and Couscous Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: omit cheese

Cottage cheese reduces fat while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well in dressings.

Prepare couscous according to package instructions and let cool.

Rinse canned chickpeas under cold water and drain.

Dice red bell pepper, cucumber, and red onion into small pieces.

Chop parsley and mint finely.

In a large bowl, combine cooled couscous, chickpeas, bell pepper, cucumber, red onion, parsley, and mint.

In a separate small bowl, whisk together lemon juice, cumin, coriander, cayenne pepper, salt, and black pepper until well combined.

Pour dressing over the salad mixture and toss gently to combine.

Taste and adjust seasoning if necessary.

Let the salad sit for at least 15 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Spice Level:

Dietary

Allergens