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Couscous Salad with Chickpeas and Tomatoes

Yield 6 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Combine cooked couscous and remaining ingredients in a large bowl.