Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring 3/4 cup water, salt, and pepper to a boil. Stir in couscous, shallot, and raisins; remove from heat. Cover; let stand until couscous has absorbed water and is tender, 5 minutes.

    Advertisement
  • In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chickpeas, couscous mixture, and cucumber; toss to combine. Refrigerate in a covered container until ready to serve.

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2011
I have been making this recipe since it first appeared in EF. It is simple and perfect for a light lunch. Over the years I have added feta cheese which is also good. The golden raisins and shallots really add dimension. Yum!