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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 Method

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

Method
 

  1. In a medium pot, heat 1 teaspoon of olive oil over medium heat.
  2. Toast the couscous in the hot oil for a few minutes, until light golden brown, stirring occasionally.
  3. Meanwhile, bring 1 1/2 cups of water to a boil in a small pot.
  4. 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.
  5. 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.
  6. Right before serving, fold in the basil and mint, to prevent browning. Taste and adjust ingredient amounts, if you wish.