Onion Chickpea Couscous

This versatile couscous can be used as a side dish or as a light refreshing meal on a hot summer day.

Ingredients

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

Directions

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.

Other Info

Serves: 6

Recipe by River Point Farms
www.riverpointfarms.com

Onion Mango Salsa Verde

Try this zesty salsa on freshly seared tuna, grilled chicken, or as a dip with chips.

Ingredients

1 ½ cups yellow onions,
¼ inch dice 2 cups mango,
¼ inch dice¼ cup red peppers,
¼ inch dice
1/8 cup seeded jalapeno peppers, finely minced
2 tbs. cilantro, finely minced
2 tbs. fresh lime juice
1 tbs. sugar
¾ tsp. salt
¼ tsp. freshly ground black pepper

Directions

Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours.

Other Info

Serves: 6

Recipe by River Point Farms
www.riverpointfarms.com