This easy recipe for Couscous Salad with Chickpeas is one of my absolute favorites. I discovered it a few years ago and have made it many times for office pitch-in lunches and parties with friends. It's best made the day ahead so that the flavors can marry, and it gets better and better as a leftover. I recently pulled it out when my mom was looking for something to make for a weekend getaway with her friends, and as I was digging into the leftovers, I thought, "This is so good. I should share it on the blog." So here you go.
Source: Cooking Light, http://www.myrecipes.com/recipe/couscous-salad-with-chickpeas
Couscous Salad with Chickpeas
Yield: 4 servings (serving size 1 1/3 cups)
Total time: 20 minutes
1 cup uncooked whole-wheat couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (typically 1 large lemon)
1 1/2 teaspoons minced garlic
Dash of sugar
1/3 cup chopped fresh mint (I consider this optional)
1/4 cup thinly sliced green onions
1/8 teaspoon smoked paprika
One 15-ounce can chickpeas (aka garbanzo beans), rinsed and drained
1 large ripe tomato, chopped (can substitute chopped grape or cherry tomatoes)
2/3 cup (3 ounces) crumbled feta cheese
- Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water, cover, and let stand 10 minutes. Fluff with a fork.
- In a small bowl, combine olive oil, lemon juice, garlic, and sugar. Add to couscous and stir to combine.
- Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, onions, paprika, chickpeas, tomato, and feta.