Minty Chickpea Salad with Couscous

Minty Chickpea Salad with Couscous Recipe
Photo: Anna Williams

Yield:

Makes 4 to 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Kate Merker,

Real Simple

August 2007
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