Israeli Couscous Tabbouleh with Chickpeas
Ingredients
- 1 cup Israeli (pearl) couscous
- 3 Tbsp extra virgin olive oil, divided
- 2 cups water
- ¾ tsp kosher salt
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 seedless cucumber, chopped
- ¾ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh mint
- 4 green onions, chopped
- 3 Tbsp fresh lemon juice
- 1 tomato, chopped
- ½ cup fat-free plain Greek yogurt
Instructions
- Cook couscous in 1 Tbsp hot oil in a saucepan over medium-high heat 4 minutes or until toasted.
- Add water and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until couscous is tender. Drain.
- Toss together couscous, chickpeas, cucumber, parsley, mint, green onions, lemon juice, 3 Tbsp oil, and tomato.
- Chill, if desired. Divide among 4 serving plates or portable containers; dollop with yogurt.
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