This Couscous and Chickpea Salad recipe is inspired by the viral “Jennifer Aniston salad”. I used parenthesis in naming the salad due to the fact that the recipe for this dish does not come directly from the actress but was made up by the internet. Nevertheless, the salad is tasty and nutritious, ideal for meatless lunch. It also serves as an excellent side to grilled or fried meats.
In my take, I used couscous instead of bulgur. I also omitted mint and added more parsley (or cilantro)in its place. I didn’t particularly like the combination of mint and parsley. For me, it was somewhat overpowering.
While the “original Jennifer Aniston salad” has become a viral sensation, the use of couscous and the increased amount of parsley (or cilantro) give this recipe a unique and flavorful twist that sets it apart.
A simple yet flavorful vinaigrette dressing made for this salad balances it perfectly. The combination of lemon juice, extra virgin olive oil and honey creates a tangy, slightly sweet dressing. It adds a pop of flavor to the salad. The acidity of the lemon juice balances the richness of the olive oil, while the honey adds just a hint of sweetness. High-quality ingredients in the vinaigrette create depth and refinement to the dish.
The couscous pairs well with the chickpeas and other ingredients in this salad because it adds a unique, light texture that complements the heartiness of the chickpeas. The slightly chewy couscous also absorbs the flavors of the dressing, making each bite flavorful and satisfying. My couscous and chickpea salad is a great example of how simple ingredients can come together to create a complex and delicious dish.
For all the chickpea lovers, here is one more salad:
Ingredients
- Vinaigrette Dressing
Instructions
- Make the vinaigrette. Add lemon juice, olive oil, honey and salt. Mix well, and set aside.
- In a small saucepan add water, butter (or olive oil) and salt. Bring to a boil. Add couscous, stir and remove from the heat. Cover with a lid and let stand for about 5 min. Fluff it with a fork, set aside to cool.
- Dice the onion, cucumber and parsley (or cilantro). Chop the pistachios. Crumble feta cheese. Drain and rinse cheakeas.
- In a large bowl add couscous and the rest of the ingredients. Slowly pour in the dressing and toss to combine. Serve right away or refrigerate for up to 3 days.