Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, plus additional, to taste, divided
1/8 teaspoon ground allspice 1 cup Israeli pearl couscous
3/4 teaspoon ground turmeric
1 1/2 cups water
1 can (15 ounces) no-salt-added chickpeas, drained
1 cup red California grapes, halved
2 tablespoons chopped fresh cilantro or parsley
freshly ground black pepper, to taste
4 cups lightly packed baby arugula lemon wedges
In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.
Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.