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Couscous Salad with Chickpeas

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)
This main-dish couscous salad  is ready in 20 minutes and contains whole wheat couscous, chickpeas, tomato, and feta cheese.  You can serve it immediately, or cover and chill it for a portable lunch.

Ingredients

  • 1 cup uncooked whole-wheat couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon ground cinnamon
  • 1 cup boiling water
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • Dash of sugar
  • 1/3 cup chopped fresh mint
  • 1/4 cup thinly sliced green onions
  • 1/8 teaspoon smoked paprika
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 large ripe tomato, chopped
  • 3/4 cup (3 ounces) crumbled feta cheese

Nutrition Information

  • calories 351
  • fat 16.2 g
  • satfat 4.7 g
  • monofat 8.6 g
  • polyfat 1.6 g
  • protein 11 g
  • carbohydrate 43.6 g
  • fiber 7.7 g
  • cholesterol 19 mg
  • iron 2.6 mg
  • sodium 655 mg
  • calcium 154 mg

How to Make It

  1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

  2. Combine oil, juice, garlic, and sugar.

  3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.