Ingredients

The following ingredients have 5 Servings
  • 1 can chick peas (Garbanzo beans), about 15 ounces
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 medium tomato, seeded and chopped
  • ½ English or Hothouse cucumber, chopped
  • 1 ½ cups dried couscous, cooked to package directions and cooled (about 3 cups cooked)

Instruction

  • Drain and rinse the chick peas. In a bowl, combine the chick peas with the salt, crushed red pepper, olive oil, and half of the lemon juice. Stir, and let sit for 30 minutes or up to 4 hours. The longer the better!
  • When the chick peas have marinated, combine the parsley, tomato, cucumber, and couscous in a large bowl with the rest of the lemon juice. Sprinkle with salt.
  • Drain the chick peas and reserve the marinating liquid. Add half the chick peas to the tabouli mixture.
  • Stir gently together and taste the salad; drizzle over the marinade from the chick peas a little bit at a time until the salad is very flavorful. Sprinkle on extra salt and crushed red pepper to your taste.
  • Serve the salad in shallow bowls or plates topped with the remaining garbanzo beans. Enjoy!