Recipe for Tangerine Couscous with garbanzos and olives recipes
Ingredients
- 5 tangerines (I used W. Murcotts)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup low-sodium vegetable broth
- 3/4 cup plain couscous
- One 15-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons minced shallot
- 1/2 cup slivered, pitted kalamata olives
- 1/4 cup dry-toasted pine nuts
Instructions
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