Minty Chickpea Salad with Couscous

Name: Minty Chickpea Salad with Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams 1/4 cup roasted almonds, roughly chopped; 907 grams beefsteak tomatoes, cut into wedges; 439 grams chickpeas, drained and rinsed; 283 grams box couscous; 59 milliliters fresh mint, torn; 6 servings Kosher salt and pepper; 2 Tbsps extra-virgin olive oil; 2 teaspoons grated orange zest; 1 smalls sweet onion, thinly sliced

You can never have too many side dish recipes, so give Minty Chickpea Salad with Couscous a try. This recipe makes 6 servings with 376 calories, 13g of protein, and 11g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. A mixture of orange zest, onion, chickpeas, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

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, 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.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.

Ingredients you will need

Bulgur