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Crunchy-Sweet Quinoa Couscous with Fresh Herbs

Crunchy-Sweet Quinoa Couscous with Fresh Herbs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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.

Ingredients for Crunchy-Sweet Quinoa Couscous with Fresh Herbs

60ml dried chickpeas (or canned
see Cooks' Note)
1 1" piece kombu
havssalt
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.

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