Couscous Salad With Chickpeas and Tomatoes

Name: Couscous Salad With Chickpeas and Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving(s)
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

(1)

Recipe 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

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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