Minty Chickpea Salad With Couscous |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Real Simple. Try replacing the couscous with bulgur. Ingredients:
1 (10 ounce) box couscous |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
2 teaspoons grated orange zest |
2 tablespoons extra virgin olive oil |
kosher salt and pepper |
2 lbs beefsteak tomatoes, cut into wedges |
1/2 small sweet onion, thinly sliced |
1/4 cup fresh mint, torn |
1/4 cup roasted almonds, roughly chopped |
Directions:
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.
2. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
4. Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds.
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