- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 170.0
- Total Fat: 5.5 g
- Cholesterol: 1.6 mg
- Sodium: 150.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.3 g
Lemony couscous with scallions and chickpeasSubmitted by: SPICEAHOLIC
10 ounces ( about 1 1/2 cups) couscous
2 large lemons
1/4 cup mild olive oil
1 15.5-ounce can chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)
8 ounces crumbled feta cheese
1/2 cup thinly sliced scallions or spring onions (about 6 to 8 scallions, both white and light green parts)
Freshly ground black pepper
Meanwhile, wash the lemons and use a Microplane grater to zest them into a small bowl. Juice the lemons; you will need 6 tablespoons of juice.
Transfer the cooked couscous to a large bowl and fluff with a fork to separate the grains. Drizzle in the oil and lemon zest, mixing well. Set aside.
When the couscous has cooled, add the lemon juice and mix well. Add the chickpeas, the feta cheese and all but 1 tablespoon of the scallions (reserve for garnish). Toss to combine; add salt and pepper to taste.
Transfer to a serving bowl. Garnish with the reserved scallions and refrigerate for a few hours before serving
Makes about 8 cups (12 servings)
The Washington Post, May 2, 2007
Number of Servings: 12
Recipe submitted by SparkPeople user SPICEAHOLIC.