ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Minty Chickpea Salad with Couscous

Photo: Anna Williams
Prep time 15 mins
Yield Makes 4 to 6 servings

Ingredients

  • 1 10-ounce box couscous
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 2 teaspoons grated orange zest
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • 2 pounds beefsteak tomatoes, cut into wedges
  • 1/2 small sweet onion, thinly sliced
  • 1/4 cup fresh mint, torn
  • 1/4 cup (2 ounces) roasted almonds, roughly chopped

Nutrition Information

  • calories 378
  • caloriesfromfat 26 %
  • fat 11 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 470 mg
  • carbohydrate 59 g
  • fiber 8 g
  • sugars 8 g
  • protein 12 g

How to Make It

  1. Place the couscous in a medium bowl, pour 1 1/2 cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

    In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds.

    Substitution: You can serve fiber-rich bulgur wheat in place of the couscous, using the same hot-water "cooking" technique. Use 3 cups water to 1 cup bulgur wheat and increase the sitting time to 45 minutes.