Crunchy-Sweet Quinoa Couscous with Fresh Herbs

A vibrant and nutritious dish combining fluffy quinoa with chickpeas, sweet raisins, crunchy almonds, and fresh herbs. This Mediterranean-inspired salad offers a perfect balance of textures and flavors, finished with a light citrus dressing.

4 servings

14 hr 40 min

Published October 4, 2025

Ingredients

•¼ cup dried chickpeas
•¼ tsp sea salt
•1 cup quinoa
•½ cup raisins
•½ cup toasted almonds
•¼ cup fresh flat-leaf parsley
•½ cup fresh basil leaves
•2 tbsp olive oil
•½ tsp Herbamare seasoning
•1 tbsp fresh lemon juice
•1 tsp citrus zest

Cooking Instructions

1.
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.
720 min
2.
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 tsp salt. Drain and set aside.
120 min
3.
In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups 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.
25 min
4.
After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.
15 min

Cooking Instructions

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.

720 min

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 tsp salt. Drain and set aside.

120 min

In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups 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.

25 min

After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.

15 min