April 30, 2013
Lemony Couscous with Chickpeas
1 1/2 cups uncooked couscous
1/2 teaspoon salt, or to taste
2 1/2 cups boiling water
2 lemons, preferably organic
1/4 cup olive oil
One 14-ounce can of chickpeas, rinsed and drained
1 cup chopped black olives
One or more of:
2 tablespoons minced fresh dill
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped scallions
1/2 cup minced fresh mint
1/2 cup chopped toasted almonds
Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.
Serve at room temperature or chilled. Top with the toasted almonds just before serving.
Tip: Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 tea bag) when you add the water to the dry couscous.
Recipe slightly adapted from Moosewood Restaurant's Simple Suppers cookbook.
All figures are per serving (assumes 4 servings).
Fat: 33 g
Carbs: 77 g
Fiber: 10 g
Protein: 16 g
Sodium: 901 mg