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Photo: Anna Williams Photo by: Photo: Anna Williams

Minty Chickpea Salad with Couscous

Real Simple AUGUST 2007

  • Yield: Makes 4 to 6 servings
  • Prep time: 15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 26%
  • Fat: 11g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 470mg
  • Carbohydrate: 59g
  • Fiber: 8g
  • Sugars: 8g
  • Protein: 12g
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Minty Chickpea Salad with Couscous Recipe

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