Cous cous rocket salad

I tried a version of this at a chain of cafes and was amazed at how well the protein and the greens melded with the grain components.Hearty salad packed with so much that is good for you! The peppers add the most lovely bite and acidity to the chickpeas and cous cous.

Ingredients (For 2 people):

  • 1 cup cous cous
  • Dash of red chilli powder
  • Dash of garam masala powder
  • Dash of red chilli powder (or smoked paprika powder, if you can get your hands on this wonder spice)
  • 1 cup chickpeas, boiled till cooked al dente (with some bite)
  • Handful of fresh rocket leaves, washed and torn
  • Red and yellow peppers, julienned
  • 2 cloves of garlic, finely sliced into long strips
  • 1 tablespoon olive oil


  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 teaspoons vinegar
  • Dash of dried red chilli
  • Pinch of sugar or a teaspoon of honey
  • Salt and pepper to taste


Whisk the ingredients for the dressing till creamy and blended, and refrigerate.

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Cover the cous cous with one and quarter the amount of boiling hot water. Add a dash of red chilli powder, garam masala powder and salt to taste – stir through. Cover and set aside to absorb for 10 – 15 minutes. Remove the cover and loosen with a fork to fluff it up.

Add the olive oil in a non-stick pan with the julienned peppers and the garlic. Turn up the heat till the oil is sizzling, and then turn it down to the lowest flame. Leave the peppers to sweat and caramelize for 20 minutes till they are soft and wilted, with a light brown colour. Take care not to fry or darken it too much. Lift off the heat and allow it to cool down.

Add the dressing to the boiled chickpeas, peppers, washed and torn rocket leaves and cous cous and toss to mix well.

Serve with crisp Melba toast or lavash crackers.

Note: Cous cous is available in 500gm boxes in most large departmental stores.

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