Description
This vibrant Vegan Couscous Salad with Chickpeas and Charred Corn is a quick and flavorful dish perfect for a light lunch or side. Featuring fluffy couscous mixed with charred sweet corn, protein-rich chickpeas, and fresh vegetables tossed in a zesty lime and mustard vinaigrette, this salad is as nutritious as it is delicious. Ready in just 25 minutes, it’s ideal for busy days or easy entertaining.
Ingredients
Grains and Legumes
- 1 cup uncooked couscous (standard variety)
- ⅔ cup canned chickpeas, drained
Liquids and Oils
- 1 ⅓ cup vegetable broth (or vegetable stock)
- 5 tbsp extra-virgin olive oil (divided)
- ¼ cup lime juice (freshly squeezed)
- 1 tbsp maple syrup
Vegetables and Herbs
- 3 ears fresh sweet corn
- ½ cup chopped seedless cucumbers
- ½ cup chopped red bell pepper
- 1 cup grape tomatoes, halved
- ⅓ cup chopped red onion
- ⅓ cup chopped green onion
- 3 tbsp chopped cilantro leaves
Spices and Condiments
- 1 tbsp dijon mustard
- ½ tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
Instructions
- Boil the Broth: Heat the vegetable broth and 1 tablespoon of olive oil in a medium saucepan over medium-high heat until it reaches a boil.
- Prepare the Couscous: Once the broth is boiling, remove the saucepan from heat and stir in the couscous. Cover the pan and let it sit for 5 minutes to absorb the liquid. Afterward, uncover and fluff the couscous with a fork. Set aside.
- Char the Corn: Heat a cast-iron skillet or sauté pan over high heat until very hot. Cut the kernels off the corn cobs and add them to the pan. Cook, stirring occasionally, until the corn is lightly charred and browned. Remove the corn from the pan and allow it to cool.
- Make the Vinaigrette: In a large bowl, whisk together the lime juice, remaining 4 tablespoons of olive oil, dijon mustard, maple syrup, ground cumin, and chili powder until well combined.
- Toss the Salad: Add the charred corn, fluffed couscous, chickpeas, diced cucumbers, chopped red bell pepper, halved grape tomatoes, red onion, green onion, and chopped cilantro to the bowl with the vinaigrette. Toss everything well to coat evenly.
- Season and Serve: Taste the salad and season with salt and pepper to your preference. Serve immediately or refrigerate for up to 4 hours for flavors to meld.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 4 hours; stir before serving.
- For added texture, consider sprinkling toasted nuts or seeds on top before serving.
- If fresh corn is out of season, frozen corn can be used but will not have the same charred flavor.
- Adjust chili powder to your preferred spice level.
- For gluten-free, substitute couscous with gluten-free grain like quinoa or millet.
