This versatile couscous can be used as a side dish or as a light refreshing meal on a hot summer day.
¼ cup olive oil
3 cups yellow onions, ¼ inch dice
1½ cups cooked chickpeas
2 cups water
1½ cups couscous
½ cup seeded cucumber, ¼ inch diced
½ cup small black olives, halved
½ tsp. salt
¼ tsp. freshly ground black pepper
1 tbs. fresh lime juice
Pour oil into a large heavy skillet over medium heat. Add onions and cook for 20 minutes, until very tender and golden brown. Add chickpeas and water and bring to a boil.
Stir in couscous, cover and turn off heat. Let stand for 15 minutes.Fluff couscous with a fork, and then stir in cucumber and black olives. Season with salt, pepper and lime juice and mix well.
Recipe by River Point Farms