After a long weekend of grilled meat and ice cream, tonight get back in the groove of things with a rapid and healthful salad. Toss quick-cooking couscous with canned garbanzo beans and season with olive oil and orange zest. Then throw in whatever leftover vegetables and herbs you have on hand. The ingredient list calls for tomatoes, onion, and mint, but zucchini, bell peppers, mushrooms, asparagus, or basically any veggie will do. Serve with a chunk of cheese and slice of bread or alongside grilled fish. For the recipe, keep reading.
1 10-ounce box couscous
1 15.5-ounce can chickpeas, drained and rinsed
2 teaspoons grated orange zest
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 pounds beefsteak tomatoes, cut into wedges
1/2 small sweet onion, thinly sliced
1/4 cup fresh mint, torn
1/4 cup (2 ounces) roasted almonds, roughly chopped
- 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.
- Salads, Main Dishes
- Mediterranean/Middle Eastern