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Couscous and Chickpea Salad

4 servings

250 ml (1 cup) low-sodium chicken broth
125 ml (1/2 cup) dry couscous
1 garlic clove, chopped
5 ml (1 teaspoon) paprika
5 ml (1 teaspoon) cumin
5 ml (1 teaspoon) chili powder
750 ml (3 cups) canned chickpeas, drained and rinsed
1 litre (4 cups) baby spinach
2 large carrots, grated
1 sweet red pepper, cut into strips
60 ml (1/4 cup) feta, crumbled
Salt and pepper, to taste

37.5 ml (2 ½ tablespoons) olive oil
30 ml (2 tablespoons) white wine vinegar
Juice from half a lemon
60 ml (1/4 cup) fresh parsley, chopped
Salt and pepper, to taste

Each serving of this recipe contains:
430 calories / 63 g carbs / 14 g fat / 20 g proteins / 10 g fiber


  1. In a large pan, bring the chicken broth to a boil, and then add the couscous, garlic, paprika, cumin, and chili powder. Add salt and pepper. Turn off the oven, cover, and let simmer for 5 minutes. Let cool.
  2. In a large salad bowl, add the chickpeas, spinach, carrots, sweet red pepper, and feta. Once the couscous is back to room temperature, add it to the salad.
  3. For the dressing, mix all the ingredients together, and add it to the salad. Mix thoroughly.

Bon appétit!

By Sophie Blais

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Couscous and Chickpea Salad is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © I'm taking charge 2014

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