Couscous Salad with Chickpeas and Tomatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 31%
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 25.8g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 373mg
  • Calcium: 56mg

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

  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.
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