ISRAELI COUSCOUS WITH CHICKPEAS AND ALMONDS
Poor Girl Gourmet
by Amy McCoy
Serves 4, $5.00 to $10.00
Ingredients
• 1 1/3 cups Israeli couscous, sometimes called giant pearl barley or Middle Eastern couscous
• 1/2 cup toasted whole almonds
• 1/2 cup raisins
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• The zest and juice of 1 Valencia or navel orange (approximately 1/4 cup juice)
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
Directions
1. Cook the couscous according to the manufacturer's directions.
2. So here it goes: While the couscous is cooking, combine the almonds, raisins, and gorbanzo beans in a large bowl. Once the couscous is thoroughly cooked, drain it and add it to the bowl. Stir in the orange juice and zest, then pour in the olive oil and stir it about to coat the whole mixture. Add salt and pepper to taste. And just like that, you're done. Put some type of seal over the bowl, and walk into the party a proud, proud side dish and/or salad maker.
ESTIMATED COST FOR FOUR: $6.24. The Israeli couscous costs $3.19. The almonds are $6.99 for a bag containing 4 cups, so 1/2 cup costs us 87¢. The raisins cost $1.99 for 24 tablespoons, we are using 8, so that runs us 67¢, and the garbanzo beans cost 89¢. The orange should cost you no more than 50¢, and the olive oil is a mere 12¢.
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