Moroccan Chickpea Couscous
Arugula Salad and Blackberry-Goat Cheese Crispbreads
Ingredients
- ½ cup couscous
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 Tbsp chopped fresh cilantro
- ¼ cup olive oil vinaigrette
- ½ tsp ground cumin
Instructions
- Cook couscous according to package directions; stir in chickpeas and cilantro. Combine vinaigrette and cumin; pour over couscous mixture, and toss. Season with salt and pepper to taste. Cover and chill 10 to 15 minutes before serving.
Side Dish Ingredients
- ½ (4-oz) log goat cheese, softened
- 4 slices multigrain crispbread
- 1 (4.4-oz) pkg blackberries (or use any variety of fruit)
- 1 Tbsp balsamic glaze
- ½ (5-oz) pkg baby arugula
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Spread cheese over each crispbread slice; top with berries and drizzle with glaze.
- Toss together arugula and vinaigrette in a serving bowl.Serve arugula and crispbread alongside salad.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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