Keep it simple for weekday throw-together salads
Most weeknights the pressing question is: What can I throw together quickly — immediately — that will still taste good? And as the days and nights get warmer, the desire for effortlessness increases.
This recipe says, in essence, “combine all the ingredients in a bowl”.
The work is in the choosing, and maybe a little chopping, and then it’s dress, toss, eat. It’s a salad built on Israeli couscous, chickpeas and herbs, with a little fruit tossed in and a simple olive oil/lemon juice dressing. And it’s crazy flexible.
Try fresh cherries, apricots or even blueberries.
Israeli Couscous Salad With Chickpeas and Herbs
For an extra kick, try using smoked olive oil, if you can get your hands on it, for the dressing.
Ingredients
■ 1 cup dried Israeli (pearled) couscous
■ 3 Tbsp extra-virgin olive oil (may substitute smoked olive oil — see note)
■ Two 425g cans no-salt-added chickpeas, drained and rinsed
■ 2 tsp finely grated lemon zest and 1⁄4 cup juice (from 1 lemon)
■ 1⁄4 cup loosely packed fresh cilantro, finely chopped
■ 1⁄2 cup loosely packed fresh dill, finely chopped
■ 1⁄2 cup loosely packed fresh parsley, finely chopped
■ 1⁄2 cup dried apricots, chopped
■ 1 cup walnuts, coarsely chopped
■ 1 cup loosely packed sunflower sprouts (may substitute pea shoots or another microgreen of your choice)
■ 1 tsp sea salt, or more as needed.
■ 1⁄2 tsp freshly ground black pepper, or more as needed
Method
Cook the pearled couscous according to package directions, and let cool.
Add the oil, chickpeas, lemon zest and juice, couscous, cilantro, dill, parsley, apricots, walnuts, sunflower sprouts, salt and pepper. Toss to incorporate. Taste, and add more salt and pepper, as needed.
Serve at room temperature.
— Washington Post Nutrition | Per serving (based on 8): 390 calories, 14g protein, 47g carbohydrates, 17g fat, 2g saturated fat, 0mg cholesterol, 160mg sodium, 10g dietary fibre, 8g sugar