Couscous-Garbanzo Salad

"This delicious salad is a great side dish for grilled fish or chicken. Or you can add some sliced hard-boiled eggs for a vegetarian main dish." --Trisha Kruse, Eagle, ID

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 24%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 21.4g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 246mg
  • Calcium: 29mg

Ingredients

  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup uncooked couscous
  • 2 cups chopped seeded tomato (about 2 medium)
  • 1 cup diced cucumber (about 1)
  • 1 cup thinly sliced green onions (about 6)
  • 1/2 cup grated carrot (1 medium)
  • 1/2 cup diced red bell pepper
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper

Preparation

  1. Bring broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
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