Minty Chickpea Salad With Couscous

Minty Chickpea Salad With Couscous
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Serves 4| Hands-On Time: | Total Time:

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.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 508Calories From Fat 149
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 522mg
  • Protein 18g
  • Carbohydrate 77g
  • Sugar 10g
  • Fiber 10g
  • Iron 3mg
  • Calcium 117mg
What does this mean? See Nutrition 101 .

Quick Tip

Pasta pot
For an easy-to-tote picnic salad, toss the chickpea and tomato mixtures with ½ pound of cooked pasta instead of couscous.

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