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