Couscous Salad With Broccoli and Raisins
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 salad
- Serves:
- 1
ingredients
- coarse salt
- ground pepper
- 1⁄3 cup whole wheat couscous
- 1 cup small broccoli floret (2 ounces)
- 1⁄2 cup canned chick-peas, drained and rinsed
- 2 tablespoons golden raisins
- 1⁄4 cup crumbled feta cheese (1 ounce)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon red wine vinegar
directions
- In saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with fork and transfer to a bowl.
- Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous; season with salt and pepper.
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RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
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