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
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