• 4servings
  • 378calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 10-ounce box couscous

  2. 1 15 1/2-ounce can chickpeas, drained and rinsed

  3. 2 teaspoons grated orange zest

  4. 2 tablespoons extra-virgin olive oil

  5. Kosher salt and pepper

  6. 2 pounds beefsteak tomatoes, cut into wedges

  7. 1/2 small sweet onion, thinly sliced

  8. 1/4 cup fresh mint, torn

  9. 1/4 cup (2 ounces) roasted almonds, roughly chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Substitution: You can serve fiber-rich bulgur wheat in place of the couscous, using the same hot-water "cooking" technique. Use 3 cups water to 1 cup bulgur wheat and increase the sitting time to 45 minutes.


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