Parmesan Couscous Chickpeas Cucumber Salad

A light and filling dish that explores the taste of the East in one unique, flavorful dish. Parmesan couscous chickpea cucumber salad provides a delightful combination of Middle Eastern pasta, fresh ingredients, and seasoning. This salad makes an excellent, appetizing side dish packed with unique and tasty flavors that can be enjoyed anytime throughout the seasons. 

Middle Eastern Couscous

Couscous is a type of pasta that is well-known throughout the Middle East, specifically in the Northern region of Africa. It is a popular staple food widely consumed as a side dish, often paired with dishes like salads, vegetables, fish, or grilled meats. 

Pearl and fine couscous are well-known couscous types. Pearl couscous is a thick, small, round granule. Fine couscous is small grains that have a fine texture. This type of couscous is popular in North Africa, particularly in Morocco. It is known as the national dish of the country. Couscous is an integral part of Moroccan tradition and culture. It can be used in a variety of tasty Moroccan dishes, such as meat and vegetables. Dishes such as Moroccan chicken casserole or fish tagine can pair great with Moroccan couscous. 

Parmesan Couscous Chickpeas Cucumber Salad 

Couscous is quite popular in Morocco. It can be served in a variety of different dishes and is often a major part of traditional celebrations and events. Many couscous salads often include Moroccan ingredients. The salads generally include a combination of fine couscous, chickpeas, herbs, spices, and a light olive oil salad dressing.

I wanted to create a similar version of Moroccan couscous salad but with fewer ingredients. I included a simple combination of fine parmesan couscous, sautéed chickpeas, fresh cucumber, and green and white onion. In addition, I did not add any type of salad dressing to this salad. I lightly squeezed fresh lemon juice over this couscous salad, adding refreshing zest to this couscous dish.

Couscous can often be found in US supermarkets in the international, grains, or pasta section. Near East couscous is a common brand that includes a variety of couscous products like toasted pine nut, Mediterranean curry, and parmesan. For this couscous salad dish, I opted for parmesan couscous. This gives the dish a hint of a fine cheese flavor.

Parmesan Couscous Chickpeas Cucumber Salad Ingredients

Parmesan Couscous: Cooked couscous has a lovely, mild, yet soft and fluffy texture. The light and mild parmesan cheese flavor adds a unique blend to this couscous. 

Chickpeas: Mild, buttery, and with a light earthy flavor. Cooked chickpeas have a nice, soft, and creamy texture. 

Cucumber (English Cucumber): Fresh cucumber provides a blend of a mild, yet slightly sweet flavor with a firm and crunchy texture. Alternatives: mini, Kirby, or Persian cucumbers. 

Green Onion: A mild yet slightly sweet flavor. Fresh green onions provide a crispy and crunchy texture. Alternatives: chives or shallots.

White Onion: A mildly sweet onion variety that has a crispy, firm texture. Alternative: sweet onion. 

Olive Oil: Adds a slightly nutty flavor to the dish. Alternative: avocado or sunflower oil.

Salt: A common seasoning that adds a hint of a salty taste. 

Garlic Salt: Light and mild garlic flavor. Alternative: garlic powder.

Paprika: A great seasoning for dishes that adds a peppery flavor yet mildness and a hint of sweetness. Alternative: chili powder.

Lemon: A slight hint of fresh lemon provides a citrusy and tart flavor to the salad. Garnishing with fresh lemon slices creates a nice touch to this salad.

Parmesan Couscous Chickpeas Cucumber Salad Instructions

Couscous 

1. In a saucepan, add olive oil, water, and salt. Boil the water. 
2. Once the water is boiling, add the couscous and the seasoning packet. (Seasoning packet is included in the couscous box.) Cook on low heat for about 15 minutes. (Cook on a very low heat setting at this step.)
3. To fluff the couscous, use a fork to gently separate the couscous in the saucepan. 
4. Let the fluffed couscous cool.

Chickpeas

Drain the chickpeas. (This allows the liquid from the can to drain.)

1. Heat a frying pan with olive oil. Add the can of chickpeas.
2. Add the garlic salt and paprika.
3. Sauté the chickpeas until lightly brown. 

Vegetable Ingredients

Cut the cucumber into cube pieces.
Cut the green and white onion into small pieces, then combine the onion pieces. 

Assemble the Salad Bowl

1. In a bowl, add the cooked couscous.
2. Add the sautéed, seasoned chickpeas. 
3. Add the pieces of cucumber.
4. Add the combined green and white onion pieces. 

Gently combine all the bowl ingredients.

Storage

Parmesan Couscous chickpea cucumber salad can be stored in an airtight container in the refrigerator. Freezing couscous salads is not recommended. The flavor and texture can change when removed from the freezer; therefore, refrigeration is the best option.

Thoughts

Couscous is a tasty Middle Eastern pasta dish. It is one of my favorite North African dishes for its simplicity, flavor, and texture. It is a great Middle Eastern pasta dish that pairs great with a wide variety of delicious Middle Eastern recipes. Couscous is a versatile dish that can be used in numerous recipes, from stews and vegetables to salads. Moroccan couscous salads include a blend of tasty ingredients, creating a light and savory salad.

The parmesan couscous chickpea cucumber salad is a tasty and light salad. The parmesan flavor of the couscous was subtle, yet a hint of parmesan could be savored throughout this salad dish. A fresh combination of vegetables and fresh lemon juice with couscous creates a delightful light salad blend to enjoy.

Recipe

Ingredients

• (5.9 oz) 1 box parmesan couscous 
• 1 ¼ cup water 
• ¼ teaspoon salt
• 1 can chickpeas
• 3 tablespoons olive oil
• ½ teaspoon paprika 
• ¼ teaspoon garlic salt
• 1 cucumber 
• ¼ cup green onion
• ¼ cup white onion
• Fresh lemon slices for taste and garnish

Instructions

Couscous. In a saucepan, add 2 teaspoons of olive oil, water, and salt. Then boil the water. Once boiled, add the couscous and the seasoning packet. Cook on a low heat setting for about 15 minutes or until the water has completely absorbed. To fluff the couscous, use a fork to gently scrape and separate the couscous.

Chickpeas. Heat a skillet, then add 1 tablespoon of olive oil. Add 1 can of chickpeas. Then add the garlic salt and paprika seasoning. Sauté for about 10 minutes or until the chickpeas lightly brown. 

Vegetables. Cut one cucumber into small cube pieces. Cut the green onion into small pieces. Cut the white onion into small pieces. Combine the green and white onion pieces. 

Assemble the salad bowl. In a bowl, add the cooked couscous, sautéed chickpeas, the cucumber cube pieces, and the green and white onion pieces. Gently combine all the ingredients until combined.