Couscous with chickpeas and oranges
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil cooking spray
1 spray(s)
Water
1¼ cup(s)
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed and drained
Table salt
¼ tsp
Black pepper
⅛ tsp
Uncooked whole wheat couscous
1 cup(s)
Orange
2 large, navel variety
Unseasoned rice vinegar
1 Tbsp, seasoned
Fresh mint leaves
¼ cup(s), thinly sliced
Instructions
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)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.