Minty Chickpea Salad With Couscous
From Real Simple
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
Place the couscous in a medium bowl, pour 1 ½ 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, and ¼ teaspoon each salt and pepper.
In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.
Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.