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Minty Chickpea Salad With Couscous
- 1 10-ounce box couscous
- 1 15.5-ounce can chickpeas, drained and rinsed
- 2 teaspoons grated orange zest
- 2 tablespoons extra-virgin olive oil
- 2 pounds kosher salt and pepper
- 1/2 beefsteak tomatoes, cut into wedges
- 1/4 cup small sweet onion, thinly sliced
- 1/4 cup fresh mint, torn
Directions:View on Real Simple
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