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