Moroccan Chickpea Couscous

Arugula Salad and Blackberry-Goat Cheese Crispbreads


  • 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


  1. 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

  1. Spread cheese over each crispbread slice; top with berries and drizzle with glaze.
  2. Toss together arugula and vinaigrette in a serving bowl.Serve arugula and crispbread alongside salad.

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