Curried Couscous and Garbanzo Bean Salad

Warm up to the fall weather that’s approaching with the warming curry flavors in this couscous and garbanzo bean salad. Curry is a delicious combination of dried spices including turmeric, ginger, and garlic. If you love spicy foods, add in some extra hot sauce to give this dish a real kick. This vegan dish can also be made gluten-free by substituting quinoa for the couscous.


couscous salad with chickpeas, red bell pepper, green onions, italian parsley, currants

Curried Couscous and Garbanzo Bean Salad

Prep Time: 10 minutes   |   Cook Time: 20 minutes   |   Serves: 4




  • 3/4 c couscous
  • 3/4 c water
  • 1/4 t sea salt
  • 1 red bell pepper, julienned
  • 15 oz can garbanzo beans, drained
  • 3 green onions, thinly sliced
  • 1/4 bunch Italian parsley, chopped
  • 1/4 c currants


  • 1/4 c olive oil
  • 1/4 c fresh lemon juice
  • 1 T Dijon mustard
  • 1 T agave nectar
  • 2 t curry powder
  • 1 t hot sauce (optional)
  • 1 large garlic clove, minced
  • 1/2 t sea salt
  • 1/2 t black pepper



  1. Place couscous in a medium bowl with 1/4 teaspoon sea salt.
  2. Heat water to a boil and pour over couscous. Allow couscous to absorb water, approximately 15 – 20 minutes. When cool, fluff with a fork.
  3. Meanwhile, whisk together dressing ingredients.
  4. Combine couscous, dressing, red peppers, beans, onion, parsley, and currants.
  5. Adjust seasonings, taste, and serve.


Use quinoa instead of couscous to make gluten-free. Follow cooking instructions on the package for quinoa.


Pick up all of the fixings for this curried couscous salad by visiting our produce and grocery departments!

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