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Ingredients

1 cup water 2 tablespoons water 1 cup uncooked whole wheat couscous ½ (15 ounce) can chickpeas, rinsed and drained ½ cup finely chopped red bell pepper ½ cup thinly sliced green onions 3 tablespoons fresh lime juice 2 tablespoons honey 1 ½ tablespoons olive oil ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon ground black pepper 1 ½ cups chopped nectarine

Nutrition Info

366.4 calories carbohydrate: 70.4 g cholesterol: : - fat: 6.8 g fiber: 10.4 g protein: 10.9 g saturatedFat: 0.8 g servingSize: - sodium: 401.5 mg sugar: 14 g transFat: : - unsaturatedFat: : -

Bring 1 cup plus 2 tablespoons water to a boil in a small saucepan. Stir in couscous gradually until evenly moistened. Remove from heat, fluff with a fork.
Pour couscous into a salad bowl. Let cool, 5 to 10 minutes. Fold in chickpeas, red bell pepper, and green onions.
Whisk lime juice, honey, olive oil, coriander, cumin, salt, and pepper together in a small bowl to make dressing. Drizzle dressing over couscous mixture, stir gently until blended. Arrange nectarine over salad.

4 servings

Refreshing whole wheat couscous summer salad.