Minty Chickpea Salad with Couscous |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
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 |
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. 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.
|
|