1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
2 oz unsalted walnuts, chopped (about 1/2 cup)
1/2 cup packed fresh flat-leaf parsley (leaves and thin stems), chopped
1/3 cup dried unsweetened cherries, halved
20 to 24 Boston lettuce leaves (2 small or 1 large head)
In a small saucepan, bring 1/2 cup orange juice and 1/2 cup water to a boil. Reduce heat to medium-low. Stir in couscous and salt. Cover and remove from heat. Let stand for 5 minutes. (TIMESAVING TIP: Start the couscous before you prep the other ingredients.)
Meanwhile, in a small bowl, stir together yogurt, tahini and remaining 6 tbsp orange juice until combined. In a large bowl, combine chickpeas, walnuts, parsley and cherries. Fluff couscous with a fork and add to chickpea mixture. Stir gently to combine. Divide lettuce among serving plates and top each leaf with couscous mixture (alternatively, have each person assemble their own wraps at the table). Serve with tahini sauce on the side.
Replace the bacon in your BLT with lean tuna and you've got a CE-approved snack. We've also swapped out the bread for Boston lettuce for a sushi-inspired mini-meal - with each wrap packing a mere 52 calories!
Traditionally cooked in a tall earthenware pot known as a tagine, the North African dish of the same name is a saucy, spiced stew that’ll warm you from the inside out. Our quick and easy recipe is vegetarian, and chock-full of hearty veggies and chickpeas for a truly satisfying dish.