"This delicious salad is a great side dish for grilled fish or chicken. Or you can add some sliced hard-boiled eggs for a vegetarian main dish." --Trisha Kruse, Eagle, ID
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 cup uncooked couscous
2 cups chopped seeded tomato (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onions (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup diced red bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
How to Make It
Bring broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
Delicious! I used a box of parmesan couscous because I didn't have plain on hand. Because of this change, I eliminated the salt. I also skipped the carrots because I was tired of chopping vegetables. I used less onion and half the red pepper because my kids don't want to much heat. Great summer dish!
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