Chickpea, orange, and couscous salad

Total Time
21 min
16 min
5 min
Sweet and spicy Middle Eastern flavors shout from this exotic and healthy salad. With the simple addition of 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and a touch of cayenne to the liquid that cooks the couscous, you could have an even more intense, North African tasting experience. Try adding those extra spices if you already have them stored in your pantry. To make the salad ahead, prepare it without the watercress and refrigerate in an airtight container for up to two days. Serve chilled or allow it to come to room temperature for about one hour. Stir in the watercress just before serving.


Unsweetened orange juice

¾ cup(s)


½ cup(s)

Ground coriander

1 tsp

Table salt

¾ tsp

Uncooked couscous

1 cup(s)

Canned chickpeas

15½ oz, rinsed and drained


2 medium, peeled, cut into segments, and coarsely chopped

Fresh watercress

2 cup(s), trimmed and torn into small pieces

Dried cranberries

¼ cup(s)

Slivered almonds

¼ cup(s)

Peppermint leaves

2 Tbsp, fresh, chopped

Fresh lemon juice

2 Tbsp

Olive oil

1 Tbsp, extra-virgin


  1. Bring the orange juice, water, coriander, and salt to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
  2. Combine the chickpeas, oranges, watercress, cranberries, almonds, mint, lemon juice, and oil in a large bowl. Add the couscous and mix well. Serve at once while still warm, or let cool for about 1 hour and serve at room temperature. Yields 1 cup per serving.