DIRECTIONS

In a large saucepan over medium heat, heat the oil. Add the onion, cumin, salt, and allspice and cook, stirring, until the onion is softened, about 3 minutes. Add the couscous and stir for 1 minute to toast lightly. Add the turmeric, pour in 1½ cups of water and bring to a boil. Reduce the heat, cover and simmer until couscous is tender, about 15 minutes. You should have about 4 cups.

Stir the chickpeas, grapes, and cilantro into the couscous. Transfer couscous-grape mixture into a large bowl, add the arugula and toss well. Serve warm or at room temperature with lemon wedges.

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1½ teaspoons ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1 cup Israeli pearl couscous
3/4 teaspoon ground turmeric
1 can (15 ounces) no added salt chickpeas (garbanzo beans), drained
1 cup halved red California grapes
2 tablespoons chopped fresh cilantro or parsley
Freshly ground black pepper to taste
4 cups lightly packed baby arugula, for serving
Lemon wedges, for squeezing

DIRECTIONS

In a large saucepan over medium heat, heat the oil. Add the onion, cumin, salt, and allspice and cook, stirring, until the onion is softened, about 3 minutes. Add the couscous and stir for 1 minute to toast lightly. Add the turmeric, pour in 1½ cups of water and bring to a boil. Reduce the heat, cover and simmer until couscous is tender, about 15 minutes. You should have about 4 cups.

Stir the chickpeas, grapes, and cilantro into the couscous. Transfer couscous-grape mixture into a large bowl, add the arugula and toss well. Serve warm or at room temperature with lemon wedges.

Notes

This recipe supports heart, brain, colon, and immune health.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 370 Calories; Protein 12 g; Carbohydrate 61 g; Fat 9 g (17% Calories from Fat); Saturated Fat 1 g (2% Calories from Saturated Fat); Cholesterol 61 mg; Sodium 240 mg; Fiber 8 g.