Couscous with chickpeas and oranges

Total Time
15 min
5 min
10 min
This 15-minute vegetarian salad is an excellent side dish and can even stand-in as a light lunch or dinner. Packed with herbs and citrus, this grain dish is delicious served warm or chilled, making the leftovers a perfect portable lunch option. For a heartier variation, you could stir in some cooked chicken, yogurt or greens like arugula or spinach. In just a few minutes, you can whip up your own seasoned rice vinegar if you don’t have any on hand. In a cup, mix together 1 tablespoon rice vinegar, 3/4 teaspoon superfine sugar, 1 teaspoon mirin or sake, and a pinch salt until sugar is dissolved.


Olive oil cooking spray

1 spray(s)


1¼ cup(s)

Canned chickpeas (garbanzo beans)

1 cup(s), rinsed and drained

Table salt

¼ tsp

Black pepper


Uncooked whole wheat couscous

1 cup(s)


2 large, navel variety

Unseasoned rice vinegar

1 Tbsp, seasoned

Fresh mint leaves

¼ cup(s), thinly sliced


  1. Combine water, chickpeas, salt, and pepper in medium saucepan; bring to boil. Add couscous and remove saucepan from heat. Let stand, covered, until couscous is tender and water is absorbed, about 5 minutes.
  2. Meanwhile, with sharp knife, peel oranges and remove white pith. Cut oranges into rounds and cut each round in quarters. Transfer couscous to serving bowl; add vinegar and lightly spray with olive oil nonstick spray, tossing until coated evenly. Add oranges and mint and gently toss until combined. Serve hot, warm, or at room temperature.
  3. Per serving (1 1/4 cups)