Monday, July 19, 2010


I have been making this chickpea and couscous salad for a number of years.  It is from a 1997 Bonnie Stern cookbook and it ranks as one of my favourite top five salads.  I love the combination of corn, cilantro, lemon juice, orange juice and chickpeas.   I will make some variations or substitutions depending on the ingredients I have in the house.  Sometimes I don't have orange juice so I will use almost 1/2 cup of lemon juice.  You would need to add some water to the lemon juice otherwise it will be too tangy.  I had orange juice in the cupboard so today so I used 1/2 cup and did not add any lemon juice.  I also have whole wheat couscous and figure it is better to use whole wheat.



1 cup couscous
1 large can of chickpeas, drained
1 red or other coloured pepper, diced
1 cup niblets corn
4 green onions, chopped
1 cup of cilantro or parsley, chopped


1 good squirt of hot chili sauce
1 tsp ground cumin
1 tbsp honey
2 tbsp rice vinegar or cider vinegar
¼ cup lime or lemon juice
¼ cup orange juice
2 tbsp olive oil
salt and pepper to taste


Boil 1 ¼ cups of water in a pot.  Once the water starts to boil, add the couscous, cover and turn the heat off on the burner.  Let rest for 15 minutes.  Fluff with a fork.  Allow to cool.

In a large bowl combine the couscous, pepper, corn, onions and cilantro.  Make the dressing in a separate dish and pour over the couscous mixture.  Toss well and season with salt and pepper if necessary.

From ‘More Heartsmart Cooking with Bonnie Stern’


  1. I have given you an award...the Versatile Blogger Award. If you check this post, you can save the picture to post on your blog, if you so desire. Lisa

  2. This my all time favourite meal!!