Lemon-Mint Chickpea Couscous
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1½ cups Israeli couscous
- 1 (15.5-oz) can chickpeas, rinsed and drained
- 5 Tbsp olive oil, divided
- 3 Tbsp minced garlic
- 2 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 (10-oz) pkg fresh spinach
- 2 lemons
- 1 (5-oz) pkg crumbled feta cheese
- 1 (0.5-oz) pkg fresh mint, chopped
Instructions
- Cook couscous according to package directions.
- Cook chickpeas in 2 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned. Stir in garlic, seasoning, salt, and pepper; cook 1 minute or until fragrant. Stir in spinach; cook until wilted.
- Grate zest and squeeze juice from lemons in a large bowl. Add couscous, chickpea mixture, 3 Tbsp oil, cheese, and mint; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
412
|
412
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 546 | 546 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Budget Friendly Meal Plan
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