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Pearl Couscous with Apricots, Arugula & Chickpeas | Living Healthy in Seattle

Pearl Couscous with Apricots, Arugula & Chickpeas

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • 2 teaspoons extra virgin olive oil, divided
  • 1 cup pearl couscous (Israeli couscous)
  • 1 1/2 cups water
  • Salt, to taste
  • 3/4 cup canned chickpeas (rinsed, drained, patted dry with a clean towel)
  • 1 cup diced fresh apricots
  • 2 cups arugula
  • 1/3 cup crumbled vegan feta (I use Trader Joe's)
  • 1/2 cup toasted unsalted cashews
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • Crushed red pepper flakes, to taste
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste
  • 1/4 cup thinly sliced fresh basil (chiffonade)
  • 1 tablespoon thinly sliced fresh mint

Instructions
 

  • In a medium pot, heat 1 teaspoon of olive oil over medium heat.
  • Toast the couscous in the hot oil for a few minutes, until light golden brown, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups of water to a boil in a small pot.
  • Add the boiling water to the toasted couscous (in the medium pot) along with salt to season. Cover and simmer for 13 minutes, or until al dente.
  • Gently stir the cooked couscous, then fold in the chickpeas, apricots, arugula, feta, cashews, lemon zest, lemon juice, red pepper flakes, black pepper, and salt, to taste.
  • Right before serving, fold in the basil and mint, to prevent browning. Taste and adjust ingredient amounts, if you wish.