Couscous Salad With Chickpeas and Tomatoes

Submitted by KelBel

"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."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 6

ingredients

• 3⁄4 cup vegetable broth
• 3⁄4 cup couscous, uncooked
• 3⁄4 cup canned chick-peas, rinsed and drained
• 1⁄3 cup plum tomato, seeded chopped
• 6 tablespoons feta cheese, crumbled
• 2 tablespoons kalamata olives, chopped
• 2 tablespoons red onions, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1⁄8 teaspoon salt
• 1 dash fresh ground black pepper

directions

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.

Reviews

[Torricus]

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 :)