Spanish Couscous Bean Salad
Bright, zesty, and packed with Spanish-inspired flavors, this Spanish Couscous Bean Salad is a vibrant twist on classic salads. Fluffy couscous is infused with savory vegetable broth and tossed with hearty chickpeas, black beans, crunchy bell peppers, and juicy tomatoes. A bold dressing made with olive oil, fresh lemon juice, smoky paprika, garlic, and cumin takes this dish to the next level, delivering a perfect balance of tangy and smoky notes. Ready in just 20 minutes, this healthy, protein-packed salad is ideal for meal prep, potlucks, or as a refreshing side dish. Serve it chilled or at room temperature for an irresistible taste of the Mediterranean.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 3 tablespoons olive oil
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 2 medium ripe tomatoes, chopped
- 0.5 medium red onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 2 cloves garlic, minced
- 3 tablespoons lemon juice, freshly squeezed
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, bring the vegetable broth to a boil.
Remove the saucepan from heat, stir in the couscous, cover with a lid, and let it sit for 5 minutes to absorb the broth.
Fluff the couscous with a fork and drizzle 1 tablespoon of olive oil over it, mixing gently. Set aside to cool slightly.
In a large mixing bowl, combine the chickpeas, black beans, diced red bell pepper, chopped tomatoes, red onion, and parsley.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, paprika, smoked paprika, ground cumin, salt, and black pepper.
Add the cooled couscous to the bowl with the beans and vegetables, then pour the dressing over the salad.
Toss everything gently until the salad is evenly coated with the dressing.
Taste and adjust seasoning if necessary.
Serve the salad immediately or chill in the refrigerator for 30 minutes for the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 30.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
