This is one of my very favorite weeknight meals – it’s simple, it contains some of my favorite flavors/ingredients, and it’s fast. Really, blink and you might miss it.
1 cup whole wheat couscous
1 1/4 cup water
1 can chickpeas, rinsed and drained
1-3 cloves garlic, minced
1/4 cup tahini
3-4T lemon juice
2T olive oil
2T hot water
1/2 tsp salt
In a small saucepan, bring the water to a boil. Throw in a dash each of salt and olive oil, then add the couscous.
Immediately take the pan off the heat and put a tight lid on it. Start a timer for 5 minutes. Meanwhile, in a small bowl (or in my case, the tahini can, since I was using the last of it anyway), combine all remaining ingredients except chickpeas. Whisk (or shake in a closed container, like me) until smooth.
Even though it’s a little off-topic, check out my new mini-strainer! It’s the perfect size for one can of beans. Adorable.
By now, your timer has probably gone off, or is about to. When it does, take the lid off the pan and fluff up the couscous with a fork.
Fluff that couscous right into a large bowl, add the chickpeas, pour in the dressing, and toss to combine. And that’s it – I told you it was easy! For five minutes’ work, you have a savory, garlicky, sesame-y, lemony pasta studded with creamy chickpeas.
Psst…if you have a little extra time, this is also wonderful made with quinoa in place of the couscous.
Yield: 4 servings. Per serving: 395 calories, 12.7g fat (1.6g sat), 59g carbs, 10.8g fiber, 15.3g protein.