- 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
- 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
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.