I made this with Bob's Red Mill Pearl (Israeli) couscous so it did require a bit of cooking. Also with canned diced drained tomatoes because of the season. Nice with barbecue, fresh taste. Husband said it could have had more flavor, but the overall vote was "let's have it again".
Couscous Salad with Chickpeas
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.
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- Calories: 351
- Fat: 16.2g
- Saturated fat: 4.7g
- Monounsaturated fat: 8.6g
- Polyunsaturated fat: 1.6g
- Protein: 11g
- Carbohydrate: 43.6g
- Fiber: 7.7g
- Cholesterol: 19mg
- Iron: 2.6mg
- Sodium: 655mg
- Calcium: 154mg
- 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
- 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.
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