Orange Couscous Salad | Oklahoma State University

Ingredients

• 2 cups water
• 1½ cups couscous, whole wheat
• ¾ teaspoon turmeric
• ¼ teaspoon freshly ground black pepper
• 16-ounce can chickpeas, rinsed and drained
• 1 cup canned mandarin oranges, drained
• ½ cup chopped red onions
• ½ cup golden raisins
• red leaf lettuce, 8 medium leaves
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon grated orange peel
• 1 tablespoon minced fresh chives