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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Tiffany Bleppâs cold salad will refresh on even the hottest days. The Olathe, Kansas cook combines hearty coucous and tangy feta cheese for a Mediterranean flare and tops it off with balsamic vinaigrette for a punch of flavor. Ingredients:
1/3 cup water |
1/4 cup uncooked couscous |
1/3 cup garbanzo beans or chickpeas, rinsed and drained |
1/4 cup seeded chopped cucumber |
1 small plum tomato, seeded and chopped |
1/4 cup prepared balsamic vinaigrette |
2 lettuce leaves |
2 tablespoons crumbled feta cheese |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour.
2. In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on two individual serving plates. Top with couscous mixture; sprinkle with cheese. Yield: 2 servings.
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