Couscous and Chickpea Salad
Recently become obsessed with couscous and quinoa. This is the salad I’ve been making nonstop. I find that dividing the original recipe by four (aka the amount of couscous, chickpeas, and dressing, but keep the veggies the same) works best if you want a single serving meal.
Source: Couscous and Chickpea Salad. Slightly modified to my tastes.
Ingredients:
- 2 cups water (or vegetable broth)
- 1 cup couscous, uncooked
- 3/4 cup garbanzo beans, drained (most of a 240g can)
- 1/2 cup diced cucumber (1/3 of a cucumber)
- 1/3 cup bell pepper (red or yellow are best), diced (1/4 of a bell pepper)
- 2 tbsp green onions (scallions) chopped
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/2 tsp lemon juice
- 1/4 tsp black pepper
- 1/2 tsp lemon pepper
Preparation:
In a medium saucepan, bring water to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes.
In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.
Mix balsamic vinegar, olive oil, lemon juice, and black pepper in a separate small bowl. Add to couscous mixture and toss. Garnish with lemon pepper.
Makes 4 servings
Nutrition/serving: 266 calories, 9 g protein, 44 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg folate, 1 mg iron, 698 mg sodium.
