Couscous Salad with Chickpeas

Couscous Salad with Chickpeas Recipe
Photo: John Autry; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

Cooking Light

July 2010
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