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Couscous-and-Garbanzo Salad

Couscous-and-Garbanzo Salad

Southern Living JULY 2006

  • Yield: Makes 6 to 8 servings
  • Cook time: 2 Minutes
  • Prep time: 25 Minutes
  • Stand: 10 Minutes

Ingredients

  • 1 (14 1/2-oz.) can chicken broth
  • 1 cup uncooked couscous
  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 4 green onion tops, sliced
  • 3 carrots, shredded
  • 1 red bell pepper, seeded and diced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • Mint Vinaigrette
  • Shredded lettuce or cabbage
  • 1 (4-oz.) package crumbled feta cheese (optional)

Preparation

1. Bring chicken broth to a boil in a saucepan; add 1 cup couscous, cover, and remove from heat. Let stand 10 minutes.

2. Toss together couscous, beans, and next 4 ingredients in a large bowl. Drizzle with Mint Vinaigrette, gently tossing to coat. Cover and chill until ready to serve. Serve over shredded lettuce, and, if desired, sprinkle with feta just before serving.

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Couscous-and-Garbanzo Salad Recipe

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