Translation: “I’m dangerous!”
That’s what Anja said to me after lunch today. Little weirdo.
Anyway, I am recording what I made for my own keeping (because it was yummy!), but feel free to copy and/or experiment and share your results.
Italian Couscous with Chickpeas
Combine 1 can drained and rinsed chickpeas (garbanzo beans), 1 cup water, 1/2 cup sun-dried tomatoes, 1 tsp. olive oil, 1/2 tsp. sea salt, and 1/4 tsp. ground black pepper in a saucepan. Bring to a boil. Stir in 1/2 c. couscous (we use whole wheat with flax), cover, and let sit for 5 minutes.
In the meantime, chop up 1/2 a green pepper and 1/2 an avocado. After the 5 minutes, fluff the couscous mixture with a fork. Stir in 2 T. to 1/4 c. Creamy Italian (we used Paul Newman’s, and I’m sure normal Italian dressing would be fine, too) dressing. Put into serving bowls, and sprinkle avocado and green pepper on each serving. We also topped ours with about a teaspoon of sour cream, then stirred it in. Even that small amount adds a surprising amount of flavor. Enjoy!