Minty Couscous Salad



10 oz box of couscous


1½ cups hot water


16 oz can chickpeas


2 tsp orange zest


2 Tbsp extra-virgin olive oil


¼ tsp salt


2 lb beefsteak tomatoes


½ small onion, thinly sliced


¼ cup mint leaves, torn


¼ cup roasted almonds, roughly chopped




Place couscous in medium bowl, pour over hot water, cover and leave to sit for 5 minutes before fluffing with a fork.


Stir in chickpeas, orange zest, 1 Tbsp oil and salt.


In a separate bowl combine the tomatoes, onion, mint, ½ tsp salt and 1 Tbsp oil.


Spoon the couscous onto a platter, spoon over the tomato mixture then sprinkle with almonds.

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