Couscous Salad with Chickpeas, Tomatoes & Mint

 

Ingredients

· 1 c. whole wheat or plain couscous

· 1 1/4 c. very hot tap water

· 4 scallions

· 1 c. grape tomatoes

· 1 can (15 oz.) chickpeas

· 3 T. fresh lemon juice (about 1 lemon)

· 15 fresh mint leaves

· 2 T. e.v. olive oil

· 1/2 tsp. kosher salt

· 1/4 tsp. freshly ground black pepper

 

Steps

1) In a large bowl, combine the couscous and hot water, cover tightly with a plastic wrap or a large plate, and let stand until the water is absorbed and the couscous is tender, about 10 minutes.

2) Meanwhile, cut off the roots from the scallions and peel off and discard the outer membrane. Wash and then thinly slice the white and light green parts into rounds. Wash the tomatoes and cut in half, drain and rinse the chickpeas, and juice the lemon.

3) When the couscous is tender, fluff it with a fork and add in your prepped ingredients. Tear the mint leaves in half and add to the bowl along with the oil, salt, and pepper (about 12 turns on a pepper mill). Stir to combine.

 

From: The Can’t Cook Book: 100+ Recipes for the Absolutely Terrified!

By: Jessica Seinfeld