1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
How to Make It
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.
This is a great, easy to put together recipe. I left out the lemon juice, the 1/4 cup water, salt and pepper. Instead, I mixed together 1 T. olive oil and a little less than 1 T. balsamic vinegar, then drizzled it over the couscous and mixed it together. I also didn't add as much cucumber because I'm not a huge fan, but that's just personal preference. I gave it 4 stars because of the changes I made. This is always a HUGE hit at parties, though!
I didn't love this as much as I expected to. The oregano was very prominent and I felt the dressing could have used a little more zing - maybe a dash of red wine vinegar. Otherwise, it was easy to put together, and very filling. I took this for lunch every day for a week & it kept me full and energized all afternoon.
"Outstanding" is right. What a delicious, flavorful, culturally-inspired dish. I love it and devour every grain. My husband enjoys making it so much that he offers to cook this dish frequently. Lucky me! If you like couscous, this is probably the best recipe I've ever tried if not the best preparation (restaurants included) I've ever tasted.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.