Name: Cherry tomato and chickpea couscous salad
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dry couscous (173 g); 1 tsp olive oil, for toasting the couscous; 1¼ cups boiling water; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed (about 1½ cups); 2 cups cherry tomatoes, halved; 1 medium red bell pepper, diced; 1 medium carrot, shredded; 4 scallions, sliced; ½ cup chopped fresh parsley; 2 tbsp chopped fresh mint; ¼ cup dried currants; ¼ cup sliced raw almonds; 2 tbsp olive oil; 3 tbsp lemon juice (about 1½ lemons); 1 tsp ground cumin; ¼ tsp ground cinnamon; ½ tsp garlic powder; ½ tsp black pepper; ¼ tsp salt

Ingredients

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1 cup dry couscous
1 tsp olive oil, for toasting the couscous
1¼ cups boiling water
1 can (15 oz) no-salt-added chickpeas, drained and rinsed (about 1½ cups)
2 cups cherry tomatoes, halved
1 medium red bell pepper, diced
1 medium carrot, shredded
4 scallions, sliced
½ cup chopped fresh parsley
2 tbsp chopped fresh mint
¼ cup dried currants
¼ cup sliced raw almonds
2 tbsp olive oil
3 tbsp lemon juice (about 1½ lemons)
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories437

Total fat	13.2 g
Saturated fat	1.6 g
Sodium	183 mg
Total carbohydrate	68.3 g
Dietary fiber	11.2 g
Total sugars	at least 13.5 g (2 rows carry no value)
Protein	14.5 g

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asharedpalate.com · asharedpalate.com/couscous-salad