Chickpea Couscous Crispbreads
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Prep Time:
5m
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Cook Time:
5m
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Total Time:
15m
Ingredients
- 1/4 c Couscous
- 1/2 tsp. Salt
- 1 tbsp. Butter
- 5/8 c Water
- 8 oz Garbanzo beans (1/2 can), drained and rinsed
- 1 tsp. Parsley
- 1 tbsp. Olive oil vinaigrette
- 6 Wasa whole grain crackers
- 3 oz Garlic & herb spreadable cheese
- 1/4 c Feta, crumbled
- 1 pinch Black pepper
- Finishing salt
Instructions
- Cook couscous according to package instructions. Bob's Red Mill uses 1/4 cup cousous with 1/2 + 2 tbsp water, 1 tbsp butter, and 1/2 tsp salt. Bring the water to a boil. Add salt, butter, and couscous. Remove from heat and leave covered for 5 minutes.
- When the couscous is finished cooking, stir in the parsley, garbanzo beans, and olive oil vinaigrette. Stir to combine. Set aside and let cool.
- Apply a thin spread of the spreadable cheese to each cracker. Spoon the couscous mixture onto each cracker, crumble on some feta, a pinch of black pepper, and garnish with some finishing salt.