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Apple Chickpea salad with Saffron Couscous gives you energy and comfort in every mouthful. The raw salad is served on top of warm couscous which brings surprise, crunch and flavor bursts. A vegetarian dinner, a vegan go-to meal or just because you feel like a healthier option. Enjoy and let us know what you think.

Apple Chickpea Salad with Saffron Couscous

Sometimes you want a healthier food option and the idea of wholemeal pasta or kale just doesn’t do it. This recipe delivers all the health as the ingredients deliver protein, carbohydrate, folate, fiber, vitamin C, antioxidants and more.

Apple Chickpea Salad with Saffron Couscous
Apple Chickpea Salad with Saffron Couscous –

The surprise lies in the texture each bite delivers as well as the sensation of comfort at the same time. The saffron couscous gives that extra satisfaction which makes you happy and just full enough.

Mixing hot and cold foods may seem a bit odd at first glance. I very often do it as it increases the nutritional value overall, and also because I find it suits me. Interestingly enough the debate about raw food pros and cons seem to agree with eating certain foods warm and others raw.

Apple Chickpea Salad with Saffron Couscous Recipe

Apple Chickpea Salad with Saffron Couscous
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5 from 1 vote

Apple Chickpea Salad with Saffron Couscous

Raw salad on top of comforting warm couscous (or any grain you want) gives you crunch, texture, freshness and optimal health. Need we mention that it’s also delicious?
Course Main Course
Cuisine Mediterranean
Keyword Healthy, Raw Food, Salad, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author The Goodista


For the Salad

  • 1 Apple Granny Smith
  • 50 gram Chickpeas
  • 1 Spring Onion
  • 2 Celery Stalks
  • 4 Radishes
  • 1 Pepper Yellow
  • 1 Fennel Small

For the Couscous

  • 100 gram Couscous
  • 1 sachet Saffron
  • 3 Sundried Tomatoes
  • 20 gram Raisins
  • 1 pinch Salt
  • 1 Tbsp Olive Oil Extra Virgin
  • 1 tbsp Zaatar Spice
  • 1 Lemon Juice and Rind
  • 1 tbsp Honey Optional



  • Chop the apple, spring onion, celery stalks, radishes, and fennel in smallish bits. 
  • Add to a bowl and squeeze the juice of 1/2 lemon on top, some salt, and 1/2 Tbsp of olive oil. Cover and place in fridge until couscous is ready.


  • Boil double the amount of water to couscous used (in this recipe 100 gram of couscous asks for 200 gram of water). 
  • In a bowl put in the couscous grains, saffron, grated rind of the lemon, zaatar spice, 1/2 Tbsp of olive oil, chopped sundried tomatoes, and raisins. If you like you can also add honey if you like things sweeter. 
  • Add the hot water and pour over the couscous mix. Cover with a lid and let it rest for 5 minutes until the water is fully absorbed. 
  • To serve place some couscous on a plate and spoon the salad on top. Enjoy!

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