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Mediterranean Chickpeas

Mediterranean Chickpeas
Olives, oregano and artichoke hearts boost flavor in this colorful and hearty meatless main dish. It goes together in minutes with convenient pantry items. Try a little feta cheese on top for something extra-special. Elaine Ober - Brookline, Massachusetts
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup water
  • 3/4 cup uncooked whole wheat couscous
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup Greek olives, coarsely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Dash pepper
  • Dash cayenne pepper

Directions

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove
  • from the heat; cover and let stand for 5-10 minutes or until water
  • is absorbed. Fluff with a fork.
  • Meanwhile, in a large nonstick skillet, saute onion in oil until
  • tender. Add garlic; cook 1 minute longer. Sir in the garbanzo beans,
  • tomatoes, artichokes, olives, lemon juice, oregano and peppers. Cook
  • and stir until heated through. Serve with couscous. Yield: 4
  • servings.
© Taste of Home 2013

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Mediterranean Chickpeas (continued)

Nutrition Facts: 1 cup garbanzo bean mixture with 2/3 cup couscous equals 340 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 677 mg sodium, 51 g carbohydrate, 9 g fiber, 11 g protein.
© Taste of Home 2013