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

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!