Chickpea, Fennel and Olive Couscous Salad

This Chickpea, Fennel and Olive Couscous Salad is light, colourful and packed with Mediterranean flavours. Creamy chickpeas, crisp fennel and savoury olives combine perfectly with fluffy couscous and a bright lemon dressing. Simple to prepare and easy to transport, it is an excellent choice for summer lunches, picnics and barbecues.

Prep Time 15

Cook Time 5

Total Time 20

Servings Portions

Ingredients

200 g couscous
400 g chickpeas drained and rinsed
1 medium fennel bulb finely sliced
100 g pitted black olives or green halved
2 tbsp fresh parsley chopped

Larder Staples:

Instructions

Place the couscous into a large heatproof bowl. Pour over the hot vegetable stock and cover with a plate or cling film. Leave it to stand for 5 minutes until all the liquid has absorbed.
200 g couscous, 250 ml vegetable stock
Meanwhile, slice the fennel as thinly as possible. Halve the olives and roughly chop the fresh parsley.
1 medium fennel bulb, 100 g pitted black olives, 2 tbsp fresh parsley
Fluff the cooked couscous gently with a fork to separate the grains. Allow it to cool for a few minutes.
Add the chickpeas, sliced fennel, olives and chopped parsley to the couscous.
400 g chickpeas
In a small jug, whisk together the olive oil, lemon juice and Dijon mustard. Season lightly with salt and plenty of freshly ground black pepper.
3 tbsp extra virgin olive oil, 1 large lemon, 1 tsp Dijon mustard
Pour the dressing over the salad and toss everything gently until evenly coated.
Taste and adjust the seasoning if needed. Add a little more lemon juice for extra freshness if you prefer.
salt, Freshly ground black pepper
Chill the salad for 20 to 30 minutes before serving to allow the flavours to develop. Alternatively, serve immediately at room temperature.

Equipment

Notes

Hints:

Slice the fennel very finely for the best texture and a delicate aniseed flavour.

Green olives give a slightly sharper taste, while black olives provide a milder, richer flavour.

Fresh mint or dill also pairs beautifully with the fennel if you'd like to vary the herbs.

This salad keeps well in the refrigerator for up to two days, making it ideal for meal preparation.

Serve alongside grilled chicken, salmon, halloumi or lamb for a complete summer meal.

Nutrition