Name: Arugula, Apricot & Chickpea Salad with Feta, Couscous & Pistachios
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 708 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 24 dried apricots; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ lemons; ¾ cup pistachios, unsalted; 2 cups whole wheat couscous; black pepper; cumin, ground; extra virgin olive oil; honey; salt

Arugula, Apricot & Chickpea Salad with Feta, Couscous & PistachiosArugula, Apricot & Chickpea Salad with Feta, Couscous & Pistachios — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

708 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

24 dried apricots

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ lemons

¾ cup pistachios, unsalted

2 cups whole wheat couscous

black pepper

cumin, ground

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Drain and rinse chickpeas. Place on paper towels and pat dry. Transfer to a baking sheet pan. Drizzle with olive oil and season with cumin, salt, and pepper.

Place in the oven and, stirring halfway through, roast until crispy, 15-20 minutes.

In a small saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes.

Wash and dry arugula. Transfer to a large bowl.

Medium dice apricots and add to bowl with arugula. Shell pistachios and add to bowl.

Add feta to bowl.

Grate 3 tsp of lemon zest. Peel and mince garlic. In a small bowl, prepare dressing by whisking together zest, garlic, lemon juice, olive oil, honey, cumin, salt, and pepper.

Uncover couscous and fluff with a fork. Add couscous and chickpeas to bowl and toss salad until well combined.

To serve, place salad on a plate and drizzle with dressing. Enjoy!

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