Submitted by : Southern Cooking Light
3 cups Israeli couscous
1 onion, diced fine
2 cans garbanzo beans
2 tblsp. Lemon Juice
1 tblsp. olive oil
curry powder, salt, pepper (to taste)
- Bring 3-1/4 cups water to a boil. Add couscous, cover and remove from heat. Let sit 8-10 minutes, stirring occasionally with a fork (stirring with a fork makes it “fluff” better).
- Meanwhile, saute the diced onion in a little olive oil and cook both cans of garbanzo beans. After cooking garbanzos, drain liquid from beans.
- Mix couscous, garbanzos, lemon juice, olive oil and onions in a large bowl. Add curry powder, salt, and pepper to taste.
- This is also good with red bell peppers.