Couscous Salad with Chickpeas & Aparagus


  • 1 bunch of asparagus

  • 1 can of chickpeas, drained and rinsed

  • 1 bottle of Kraft Classic Herb salad dressing

  • 1 ½ cups dry couscous

  • 1 ¾ cups vegetable broth

  • 1 tsp salt

  • 1 tbsp oil



Bring the vegetable broth to a boil in a medium pot with the oil and the salt. Next, add the couscous. Take the pan off the heat, cover, and let the couscous steam for 5 minutes. Use a fork to fluff it up and break up the clumps.



Preheat the oven to 400°F. Cut the asparagus into bite size pieces, toss in oil and season with spices of your choice (options include garlic powder, salt, pepper, paprika, etc). Roast for roughly 15-20 minutes.


Once the couscous and asparagus have cooled, add in chickpeas and salad dressing (amount of dressing is to your liking).


Serve chilled and enjoy!


Tip: I like to eat this on top of some chopped up romaine lettuce, it adds the perfect amount of freshness and crunch!

3747 Princess St

Kingston, ON K7P 0K6

Building Healthy Communities

Tel: 613-561-7325

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