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Chickpea-Couscous Salad with Lemon and Fresh Mint Recipe

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This recipe for Chickpea-Couscous Salad with Lemon and Fresh Mint, by , is from Bexar County Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carolyn Alvarado - Felony Veterans Court

Category:
Category:

Ingredients:  
Ingredients:  
Juice of one large lemon

1/2 medium red onion, cut in 1/4-inch dice

1 garlic clove, minced

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 cup whole-wheat couscous

1-1/2 cups warm water

1 small, sweet bell pepper, cut into 1/4-inch dice

1 stalk celery, cut into 1/4-inch dice

1/4 cup chopped pitted Kalamata olives

1/4 cup raisins

One 15-ounce can chickpeas, rinsed and drained

1/4 to 1/3 tightly-packed cup fresh mint leaves, torn


More lemon if needed

Directions:
Directions:
1. In a large bowl, combine the lemon juice, onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand while you pull together the rest of the dish.


2. In a microwave-proof glass bowl, combine the couscous, water, and the remaining salt and pepper. Microwave, covered, on high for 2 minutes. Carefully check couscous for tenderness (be careful because it will be steaming and hot). If needed, give it another 30 seconds to 1 minute. You want it slightly firmer than usual because it will finish cooking as it sits.


3. Add the red pepper to the onion mixture along with the celery, olives and raisins. Toss everything with the chickpeas and couscous. Taste for lemon and salt and pepper. Serve the salad cool or at room temperature, but not stone cold.




Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
18

 

 

 

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