Orange-Basil Infused Couscous Salad with Roasted Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining fluffy couscous with roasted chickpeas and a bright orange-basil dressing for a refreshing Mediterranean side. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs couscous, boiling water, canned chickpeas, drained and rinsed into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 cup drained chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until chickpeas are crispy.
  2. Step 2: Place 1 cup couscous in a heatproof bowl, pour 1 1/4 cups boiling water over it, cover tightly with a plate, and let steam for 5 minutes. Fluff with a fork.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1/3 cup orange juice, 1 tsp honey, 1 tsp orange zest, and 1 tsp salt until emulsified.
  4. Step 4: In a large bowl, combine the fluffed couscous, roasted chickpeas, 1/4 cup chopped fresh basil, 2 tbsp finely diced red onion, and 1 cup chopped baby spinach. Pour the orange-basil dressing over the salad and toss gently to combine.
  5. Step 5: Serve immediately or chill for 30 minutes to meld flavors before serving.

Frequently asked questions

How long does Orange-Basil Infused Couscous Salad with Roasted Chickpeas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Orange-Basil Infused Couscous Salad with Roasted Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep couscous from drying out.

Can I substitute ingredients in Orange-Basil Infused Couscous Salad with Roasted Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Orange-Basil Infused Couscous Salad with Roasted Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Orange-Basil Infused Couscous Salad with Roasted Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes