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Minty Chickpea Salad With Couscous

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.