| This recipe is liked by 4 person(s). |
Couscous Salad with Chickpeas and Tomatoes
Nb persons: 6
Yield: 3/4 C
Preparation time:
Total time: 15
Source:
| Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. 6 tablespoons organic vegetable broth [chicken broth works well, too] | |
| 6 tablespoons | water |
| 3/4 cup | uncooked whole wheat couscous |
| 3/4 cup | canned chickpeas, (garbanzo beans), rinsed and drained |
| 6 tablespoons (1 1/2 ounces) | fat-free feta cheese, crumbled |
| 2 tablespoons | chopped pitted kalamata olives |
| 2 tablespoons | minced red onion |
| 2 tablespoons | chopped fresh parsley |
| 1 tablespoon | red wine vinegar, [balsamic is also tasty] |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | extravirgin olive oil |
| 1/8 teaspoon | salt |
| Dash | freshly ground black pepper |
| 1/3 cup | canned diced tomatoes, drained |
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
Yield: 6 servings (serving size: 3/4 cup)
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