Minty Chickpea Salad with Couscous

Minty Chickpea Salad with Couscous
Photo by Anna Williams

Ingredients

  • ¼ cup (2 ounces) roasted almonds, roughly chopped
  • 1 10-ounce box couscous
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • ½ small sweet onion, thinly sliced
  • ¼ cup fresh mint, torn
  • 2 pounds beefsteak tomatoes, cut into wedges
  • Kosher salt and pepper
  • + 11 more ingredients
    • 1 10-ounce box couscous
    • ¼ cup (2 ounces) roasted almonds, roughly chopped
    • 1 15.5-ounce can chickpeas, drained and rinsed
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons grated orange zest
    • ¼ cup fresh mint, torn
    • ½ small sweet onion, thinly sliced
    • Kosher salt and pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons grated orange zest
    • 2 pounds beefsteak tomatoes, cut into wedges

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. In a separate bowl, combine the tomatoes, onion...

View full recipe at My Recipes

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