Couscous-Garbanzo Salad

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10 servings (serving size: about 3/4 cup)
By Trisha Kruse, Eagle, Idaho
June 2007
RECIPE BY Cooking Light

"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

Ingredients

  • 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

Nutritional Information

  • Calories 132
  • Caloriesfromfat 24%
  • Fat 3.5g
  • Satfat 0.4g
  • Monofat 2.2g
  • Polyfat 0.7g
  • Protein 4g
  • Carbohydrate 21.4g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 246mg
  • Calcium 29mg

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.

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Ratings & Reviews

CookingLady's Review

CookingLady
August 23, 2011
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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