Minty Chickpea Salad With Couscous

Minty Chickpea Salad With Couscous
Anna Williams
To turn this into a crowd-pleasing picnic salad, toss the chickpea and tomato mixtures with cooked pasta instead of couscous.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
15
minutes

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

  1. 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.
  2. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  3. In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.
  4. Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 149
  • Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 522 mg
  • Protein 18 g
  • Carbohydrate 77 g
  • Sugar 10 g
  • Fiber 10 g
  • Iron 3 mg
  • Calcium 117 mg
What does this mean? See Nutrition 101.