Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 2

The flavors of this salad meld as it chills. It makes a great portable lunch.

Recipe by Cooking Light July 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

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  • To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Nutrition Facts

257 calories; calories from fat 13%; fat 3.8g; saturated fat 0.5g; mono fat 2.1g; poly fat 0.7g; protein 8.7g; carbohydrates 47.9g; fiber 4.1g; cholesterol 0mg; iron 2.1mg; sodium 243mg; calcium 31mg.
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