Couscous Salad With Chickpeas and Tomatoes

Total Time
Prep 5 mins
Cook 15 mins

Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. Adapted from Cooking Light January 2007.

Ingredients Nutrition


  1. Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
  2. Remove from heat; cover and let stand for 10 minutes.
  3. Fluff with a fork.
  4. Combine cooked couscous and remaining ingredients in a large bowl.


Most Helpful

Great recipe! Made for an excellent, low-fat low-cal lunch all week long! The only thing I found was that it felt like a waste of some of the ingredients, as I only had to use very small quantities of the onions, parsley, etc. Maybe it means I should just make more next time :)

Torricus September 23, 2007

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