Couscous Salad with Chickpeas and Tomatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.

Ingredients:

6 tablespoons organic vegetable broth (such as swanson certified organic)

6 tablespoons water

3/4 cup uncooked couscous

3/4 cup canned chickpeas (garbanzo beans), rinsed and drained

1/3 cup chopped seeded plum tomato

6 tablespoons (1 1/2 ounces) feta cheese, crumbled

2 tablespoons chopped pitted kalamata olives

2 tablespoons minced red onion

2 tablespoons chopped fresh parsley

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon extravirgin olive oil

1/8 teaspoon salt

dash of freshly ground black pepper

Directions:

1. Bring vegetable broth and 6 tablespoons water 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.
2. Combine cooked couscous and remaining ingredients in a large bowl.

By RecipeOfHealth.com