Couscous Salad with Toasted Chickpeas and Ginger

Couscous Salad with Toasted Chickpeas and Ginger
Serves 6
Even though this recipe is categorized under "peas," you can use any number of vegetables in this prep to make all season long: steamed broccoli, blanched peas, roasted cauliflower, braised green beans, wilted greens, to name a few.
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  1. 2 ¼ cups water
  2. 1 10-oz box couscous
  3. 1 15-oz can garbanzo beans (chickpeas), drained
  4. 1/2 cup olive oil
  5. 1/2 tsp salt
  6. 1 1/2 Tbsp grated peeled fresh ginger
  7. 1 1/4 cups crumbled feta cheese (about 7 ounces)
  8. 1 cup thinly sliced chives
  9. A handful of edible pod peas--sugars or snows, stem end removed and steamed or blanched
  1. Bring water to a boil in a large saucepan.
  2. Mix in couscous and turn heat down to low; cover.
  3. Remove lid after about 5 minutes and test the doneness of the couscous.
  4. Prick with a fork and remove from heat.
  5. Pour chickpeas onto a sheet pan and place into 350 degree oven for 5-10 minutes or until lightly colored.
  6. Mix couscous and chickpeas in a mixing bowl along with olive oil, salt, ginger, feta, chives, and edible pod peas (or other vegetable).
  7. Season with salt and pepper to taste. Serve warm.
Adapted from Deborah DeBord
Adapted from Deborah DeBord
Stonebridge Farm CSA