Crunchy-Sweet Quinoa Couscous with Fresh Herbs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant quinoa and herb salad offer a delightful contrast of textures and bright, Mediterranean-inspired flavours. The combination of protein-rich chickpeas and nutty quinoa creates a satisfying base, while the addition of golden raisins provides a subtle sweetness that balances the earthy flat-leaf parsley and aromatic basil. Toasted almonds add a necessary crunch, making every mouthful interesting and nutritious.
As a versatile vegan dish, this recipe is excellent for meal prep or as a fresh side for a weekend spread. You can easily customise the seasoning with a splash of citrus or a drizzle of quality olive oil to suit your palate. Whether served warm or chilled, it remains a wholesome, plant-based option that is naturally gluten-free and packed with essential minerals.
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Ingredients for Crunchy-Sweet Quinoa Couscous with Fresh Herbs
60ml dried chickpeas (or canned
see Cooks' Note)
1 1" piece kombu
sea salt
150g quinoa
70g raisins
70g toasted almonds, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup fresh basil leaves, chopped
2 tablespoons olive oil plus more
1/2 teaspoons Herbamare seasoning, ume vinegar, or sea salt
squeeze of fresh lemon juice (optional)
1 teaspoon orange or lemon zest (optional)
How to make Crunchy-Sweet Quinoa Couscous with Fresh Herbs
Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.
Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 teaspoons salt. Drain and set aside.
In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 475ml fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.
After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tablespoons oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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