Minty Chickpea Salad With Couscous

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 508 calories
    • Calories 149 calories from fat
    • 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

Ingredients

  1. Check 1 10-ounce box couscous
  2. Check 1 15.5-ounce can chickpeas, drained and rinsed
  3. Check 2teaspoons grated orange zest
  4. Check 2tablespoons extra-virgin olive oil
  5. Check kosher salt and pepper
  6. Check 2pounds beefsteak tomatoes, cut into wedges
  7. Check 1/2 small sweet onion, thinly sliced
  8. Check 1/4cup fresh mint, torn
  9. Check 1/4cup (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.