|Title:||Lemony Couscous With Chickpeas|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 1/2 c couscous
1/2 t sea salt
2 1/2 c boiling water
1/4 c olive oil
1 can (14 oz.) chickpeas- rinsed and drained
1 c chopped black olives
2 T minced fresh dill- optional
1/2 c finely chopped fresh parsley- optional
1/2 c finely chopped scallions- optional
1/2 c chopped toasted almonds
|Directions:||Put the couscous and salt in a bowl and pour the boiling water over it.. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, 1/4 c of juice, and the olive oil.
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
|Makes:||4 to 6 servings|