Thursday, July 26, 2012

No-Bake Recipe #8

You could probably use regular couscous (not from a box)  but I had a box lying around from the last time they went on sale (plus a coupon) so it was pretty cheap.  Mint however, is something that I am not growing in my garden at the moment.  Basil on the other hand I have an abundance of so I used Purple Opal Basil instead.

Minty Chickpea Salad With Couscous

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.



  1. 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!

  2. Hey 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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