Fresh and Light Garbanzo Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Great for light lunch or to bring to potluck for a low-fat alternative (easily doubles). 2 WW points, from the Secrets of Fat Free Cooking cookbook. Also, olive oil can be omitted to lower fat even more. Ingredients:
1 1/3 cups water |
2/3 cup uncooked couscous |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 tomato, diced |
1 cucumber, peeled and diced |
1/2 small purple onion, diced |
2 tablespoons fresh minced parsley |
1/4 cup red wine vinegar or 1/4 cup white wine vinegar |
1 tablespoon olive oil |
1 teaspoon oregano |
black pepper |
Directions:
1. Bring water to boil, stir in couscous, cover, and remove from heat.
2. Let stand 5 minutes (or until water is absorbed).
3. In large bowl, toss couscous, garbanzo beans, tomato, cucumber, onion, and parsley.
4. Combine dressing ingredients and pour over salad.
5. Toss well.
6. Cover and chill before serving.
|
|