Minty Chickpea Salad with Couscous
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: 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 | |
| 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 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.
NUTRITION PER SERVING
CALORIES 378(26% from fat); FAT 11g (sat 1g); SUGAR 8g; PROTEIN 12g; CHOLESTEROL 0mg; SODIUM 470mg; FIBER 8g; CARBOHYDRATE 59g
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