Couscous-Garbanzo Salad

TexasToast R's Note:

Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 1 cup chicken or 1 cup vegetable broth
• 1 cup uncooked whole wheat couscous
• 2 cups chopped seeded tomatoes (about 2 medium)
• 1 cup diced cucumber (about 1)
• 1 cup thinly sliced green onion (about 6)
• 1/2 cup grated carrot (1 medium)
• 1/2 cup red bell pepper
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Directions:

1. Bring broth to a boil in 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.
2. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
3. 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.

Reviews

[Boomette]

Wonderful couscous-garbanzo salad. It was great for our lunches. Full of veggies and healthy. Thanks TexasToast :) Made for All you can cook buffet

[AnnieLynne]

If you are looking for a healthy, refreshing side for a summer cookout or even a light lunch - this recipe is just the ticket! This recipe is very easy to make, but is packed with flavor. The red wine vinegar/olive oil dressing is scrumptious! I did omit the red peppers because the BF considers them to be poisonous, but, other than that, made as directed! Thanks for sharing, TexasToastR - this is a keeper! Made for PAC Fall 2009.