This Mediterranean-inspired couscous salad with chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it’s perfect for busy weeknights!

couscous and chickpea salad
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I know you’re busy, but eating healthy doesn’t have to be time-consuming! This couscous salad recipe definitely proves it. This dish comes together in less than 15 minutes. You’re going to love it! And be sure to check out my list of 15 minute recipes for more quick and easy meals.

This recipe takes advantage of summer produce, including cucumbers and tomatoes. I make this recipe a lot when my garden is overflowing with produce! It’s important to use fresh, ripe vegetables for the best flavor. The fresh parsley is also critical- don’t try to substitute dried parsley in its place.

vegetables on a cutting board

What is couscous?

If you’re not familiar with couscous, it’s a tiny pasta. Some people think it’s a type of grain, but it’s really just pasta. I try to buy whole-wheat couscous since it has a little more fiber and protein. You can typically find whole wheat couscous at places like Trader Joe’s, Whole Foods, and larger grocery stores. But even if you can only find regular couscous, this recipe is still packed with healthy ingredients.

How to Cook Couscous

The great thing about couscous is that it cooks super fast. To cook one cup of couscous, boil 1 ½ cups of water or broth, then add the couscous, cover, and let it sit for a few minutes. Fluff with a fork, and it’s ready to go! It’s really simple to cook, and I love how quickly this couscous salad with chickpeas can be prepared.

couscous in a pot

Is couscous gluten free?

No, since couscous is a pasta, it’s made from flour. You can use quinoa instead of couscous if you need a gluten-free version of this recipe. It will take a bit longer to cook, but it will still taste delicious! To learn more about quinoa check out this blog post all about quinoa!

couscous and chickpea salad

Variations and Substitutions

  • For a different twist on this salad, try roasting the chickpeas before adding them to the salad. This is a great way to add a crispy, crunchy texture to the salad!
  • You can substitute slicing tomatoes in this recipe. Simply chop the tomatoes into bite sized pieces.
  • This recipe is also delicious with a sprinkle of sliced almonds or pine nuts on top for a salty crunch.
  • To add more greens, pile this couscous salad onto a bed of arugula.
couscous and chickpea salad

Frequently Asked Questions

  • Can I use dried parsley? No. Be sure to use fresh herbs as dried herbs are not a suitable replacement in this recipe. I used curly parsley but flat parsley can be used instead.
  • Is couscous a grain? Couscous is just a tiny pasta!
  • Is couscous healthy? Couscous is nutritionally similar to other pasta shapes. I recommend using whole wheat couscous to add more protein and fiber to this recipe.
  • Can I make this couscous salad with chickpeas vegan? You can skip the feta if you want to keep this recipe vegan. Just add an extra pinch of salt.
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couscous and chickpea salad

Couscous Salad with Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian
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Description

This Mediterranean Couscous and Chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it’s perfect for busy weeknights!

Ingredients

Scale
  • 1 1/2 cups vegetable broth
  • 1 cup dry couscous
  • 1 15oz can chickpeas, rinsed and drained
  • 1 small English cucumber, chopped (about 1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1/2 cup chopped curly parsley leaves (about 1/3 bundle, large stems removed)
  • 1/4 cup crumbled feta
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. In a medium sized pot, bring the vegetable broth to a boil.
  2. Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
  3. While your couscous is cooking you can prep the rest of your ingredients.
  4. Once the couscous has absorbed all the broth, fluff with a fork.
  5. In a large bowl, toss the cooked couscous with the chickpeas, cucumber, tomato, parsley, feta, olive oil, and salt.
  6. Serve at room temperature or store in the fridge and serve cold.

Notes

Flat leaf parsley can be used in place of curly parsley, but I don’t recommend trying to substitute dried parsley in this recipe.

How to Store Leftovers

This recipe can be made in advance and served cold if desired. It can be kept in an airtight container in the fridge for 2-3 days. It makes a great packed lunch. I do not recommend freezing this recipe. If you have leftover couscous, try this easy Spinach and Parmesan Couscous recipe!

parmesan couscous

Are you looking for another quick & delicious recipe? Try this 15 minute Parmesan Orzo recipe!