Minty Chickpea Salad With Couscous
From Real Simple
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
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.
YUM!
Sounds delish! Your style of cooking is right up my alley. New Follower now from Aloha Blog Hop. Would love for you to stop by Port of Thoughts!
ReplyDeleteHey Elizabeth! Thanks for stopping by! Check out the Black Bean Toastada recipe for Meatless on Monday #3. You won't be disapointed!
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