Couscous Salad with Chickpeas and Tomatoes

recipe
Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 31 %
Fat 6.2 g
Satfat 1.7 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 5.5 g
Carbohydrate 25.8 g
Fiber 2.7 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 373 mg
Calcium 56 mg

Ingredients

6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
6 tablespoons water
3/4 cup uncooked couscous
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped seeded plum tomato
6 tablespoons (1 1/2 ounces) feta cheese, crumbled
2 tablespoons chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
Dash of freshly ground black pepper

Preparation

Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

Combine cooked couscous and remaining ingredients in a large bowl.

Note:

Charity Ferriera,

January 2007
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