Cook’s Notes: I’ve been working to learn new gluten-free, vegan dishes for entertaining friends. This deluxe rice dish is absolutely delicious. We served it with roasted chicken and grilled zucchini. Makes 12 servings; you could easily halve the recipe and use 3 clementines. This deluxe couscous could stand on its own as a vegetarian main dish with a mixed green salad.
2 (7-oz) package plain Brown Rice Couscous (link)
5 seedless clementines
15-ounce can chickpeas, rinsed and drained
1/2 cup water
18 almond-stuffed green olives, halved
1/2 cup seedless Thompson raisins
Prepare the brown rice couscous according to package directions. It takes 15 minutes to cook.
Peel and section the clementines; discard peel.
Bring chickpeas with water to boil in saucepan. Reduce heat to medium. Add clementine sections, olives, and raisins. Simmer until mixture is heated through, about 3 minutes.
Gently fluff couscous with fork. Add chickpea mixture. Stir to incorporate evenly. Season to taste with salt and pepper.
Adapted from a recipe in Bon Appétit | December 2009, recipe by Lora Zarubin (link)