Couscous with Chickpeas and Mint
- Saf Osmani
- May 20, 2019
- 1 min read
This delicious couscous salad is ready in 15 minutes and contains whole wheat couscous, chickpeas, mint and aromatic indian spices. It is vegan and it is gluten-free. Adding the chickpeas to this dish adds more flavor and it is filling. The garam masala adds a nice kick to the flavor and tastes very rich and nutty. Perfect for an afternoon snack or an addition to salad. Make a buddha bowl as couscous for the base more filling for dinner time.
Print RecipeCouscous with Chickpeas and Mint
Servings
Ingredients
1 cup water
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon ground garam masala
1 1/2 teaspoons minced ginger & garlic paste
1/8 teaspoon red chili powder
1 can chickpeas 15-ounce
1/3 cup chopped fresh mint
Servings
Ingredients
1 cup water
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon ground garam masala
1 1/2 teaspoons minced ginger & garlic paste
1/8 teaspoon red chili powder
1 can chickpeas 15-ounce
1/3 cup chopped fresh mint
Instructions
Add 1 cup water to stock pot on medium heat until it boils.
Add couscous, 1/4 teaspoon salt, 1/4 cumin, chili powder, ginger garlic and garam masala to the pot. Drain the chickpeas and add to the pot. Mix well and cook for 5 minutes.
Cover and let stand for 10 minutes. Fluff with a fork.
Add to plate and garnish with chopped mint. Enjoy!
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