This colorful dish is a nutritious option for lunch or dinner. Turmeric is a powerful herb known for its anti-inflammatory and neuroprotective properties, while couscous is not only filling, but also rich in heart-supporting selenium. Goldenberries add their exotic flavors to this recipe, and - along with omega-3-rich walnuts - are an excellent source of dietary fiber. Last but not least, protein-packed chickpeas and fresh, aromatic herbs make this couscous salad a substantial and nutritionally satisfying meal.
- Bring the water to a boil in a pot. Stir in the turmeric and couscous. Put the cover on, turn the heat off, and set aside for a few minutes.(5 minutes)
- In another pot, sauté the onions until translucent. Add the garlic and cook for a minute. Then add the bell peppers and salt. Mix well and cook until soft.(6 minutes)
- When soft, turn off the heat. Then add the chickpeas, spearmint, parsley, and cooked couscous.(1 minute)
- To make the vinaigrette, add the olive oil, lemon juice, ginger, salt, black pepper, and cumin to a jar. If desired, add a little bit of brown sugar to balance the acidity. Shake to mix well. Pour it into the warm couscous and gently mix to incorporate.(2 minutes)
- Add a final touch of sweetness and crunchiness by enriching this chickpea couscous with goldenberries and chopped walnuts.(10 seconds)
- Serve right away or refrigerate to enjoy it later as a cold salad.
This recipe also works great with wholesome grains and seeds, such as quinoa, amaranth, millet, or barley.