Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Take your tastebuds on a trip to the Mediterranenan with this refreshing, delicious recipe. Despite its light feeling, this dish will leave you full thanks to the healthy, protein-packed grains. 

Ingredients:

2 tbsp. extra-virgin olive oil

1 small onion, chopped

1 ½ tsp. ground cumin

½ tsp. kosher salt, plus additional, to taste, divided

⅛ tsp. ground allspice

1 cup Israeli pearl couscous

¾ tsp. ground turmeric

1 ½ cups water

1 can (15 oz.) no-salt-added chickpeas, drained

1 cup red California grapes, halved

2 tbsp. chopped fresh cilantro or parsley

freshly ground black pepper, to taste

4 cups lightly packed baby arugula

lemon wedges

Instructions:

Step 1: In large saucepan over medium heat, heat oil. Add onion, cumin, ½ tsp. salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.

Step 2: Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer the couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges. Enjoy!

Source: Grapes From California