Curry Chickpea Cous Cous

Prep Time 10 min Cook Time 10 min Serves 4     adjust servings

Whip this meal up fast. Delicious hot or cold.


  • 1 cup Israeli cous cous OR 1 cup buckwheat for a gluten free option
  • 2 cups water
  • 2 cups cooked chickpeas OR 1 can chickpeas , drained and rinsed
  • 1/4 cup yellow onion, minced
  • 1/2 red bell pepper, diced
  • 1/2 cup shredded carrots
  • 1-2 cloves garlic, minced
  • 1 T olive oil (This can be omitted if you want it oil free)
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • Juice from 1 lemon
  • Sea salt to taste
  • 1 cup baby arugula


  1. In a small saucepan , bring water and a pinch of salt to a boil. Once boiling, add the cous cous, cover and turn down to simmer. Cook until all the water has been absorbed. Usually about 10 minutes. Once cooked, let it cool.
  2. Once cooled, add the cous cous to a large bowl with the rest of the ingredients. Mix until combined. Serve immediately or refrigerate for later. I highly suggest letting the mixture marinate in the fridge for 30 minutes for the flavors to develop more.


Recipe Notes

This should last at least 3-4 days in the fridge. Enjoy!

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