Minty Chickpea Salad with Couscous

Ingredients

• 2 ounces roasted almonds roughly chopped
• 2 pounds beefsteak tomatoes cut into wedges
• 15.5 ounce chickpeas drained and rinsed canned
• 10 ounce couscous 
• 0.3 cup mint leaves fresh
• 6 servings kosher salt and pepper 
• 2 tablespoons olive oil extra-virgin
• 2 teaspoons orange zest grated
• 0.5 small onion sweet thinly sliced

Equipment

• bowl

Directions

1. Place the couscous in a medium bowl, pour 1 1/2 cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds.Substitution: You can serve fiber-rich bulgur wheat in place of the couscous, using the same hot-water "cooking" technique. Use 3 cups water to 1 cup bulgur wheat and increase the sitting time to 45 minutes.