Turn a box of plain couscous into an exotic and complete meal with this quick orange-scented dressing. The addition of protein-rich chickpeas makes it hearty enough to serve on its own as an easy vegetarian dinner.
|1 box instant plain couscous||1/4 cup extra virgin olive oil|
|2 14-oz cans low-sodium chickpeas, rinsed and drained||1 tsp ground turmeric|
|1 large carrot, finely grated||1/4 tsp cayenne pepper (optional)|
|3 Tbs freshly grated orange zest||1 tsp kosher salt|
|1 garlic clove, finely minced||1/2 tsp freshly ground black pepper|
|1/4 cup fresh lemon juice|
Prepare couscous according to package directions. Let cool to room temperature, then transfer to a large bowl. Add the chickpeas and carrot.
In a separate small bowl, whisk together the orange zest, garlic, lemon juice, olive oil, turmeric, cayenne if using, salt, and black pepper. Pour dressing over the couscous mixture and toss well to coat. Adjust seasoning with additional salt and pepper, if necessary.
Cover and let chill 30 minutes at room temperature, to let the flavors infuse the couscous. Toss again before serving. Store leftovers in the refrigerator, covered, up to one week.
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