Lemon Couscous with Chickpeas, Red Peppers and Almonds

Name: Lemon Couscous with Chickpeas, Red Peppers and Almonds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/4 cup plus 2 Tbs. olive oil; 1 yellow onion, finely chopped; 2 garlic cloves, minced; 2 3/4 cups chicken broth; 1/2 tsp. salt, plus more, to taste; Freshly ground pepper, to taste; 1 1/2 cups instant couscous; 3/4 cup slivered almonds; 1 can (15 oz.) chickpeas, rinsed and drained; 1 red bell pepper, seeded and chopped; 3/4 cup brine-cured black olives, pitted and chopped; Juice from 1 lemon; 1/4 cup finely chopped fresh flat-leaf parsley

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Couscous, often mistakenly called a grain, is actually a pasta made up of tiny pearls of wheat dough. To save time, purchase instant couscous, which has been presteamed and is ready in only a few minutes once combined with hot liquid.

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Ingredients

1/4 cup plus 2 Tbs. olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
2 3/4 cups chicken broth
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1 1/2 cups instant couscous
3/4 cup slivered almonds
1 can (15 oz.) chickpeas, rinsed and drained
1 red bell pepper, seeded and chopped
3/4 cup brine-cured black olives, pitted and chopped
Juice from 1 lemon
1/4 cup finely chopped fresh flat-leaf parsley

Directions

Prepare the couscous
In a large saucepan over medium-low heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute more. Add the broth, the 1/2 tsp. salt and several grinds of pepper and bring to a boil. Place the couscous in a large stainless-steel bowl and pour the hot liquid over it. Blend well with a fork, cover with a plate and let stand for 5 minutes.

Toast the almonds
Meanwhile, in a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the almonds and toast, stirring, until crisp and golden, 5 to 7 minutes. Transfer to a plate.

Assemble the salad
Fluff the couscous with a fork. Add the almonds, chickpeas, bell pepper, olives, lemon juice, parsley and the remaining 1/4 cup olive oil to the couscous. Toss gently to combine. Taste, adjust the seasonings with salt and pepper, and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

Rated 5 out of 5 by stacynp90 from So good! Great recipe. We make it without the chickpeas and olives. Sometimes we add a yellow pepper as well.

Date published: 2019-03-20