COUSCOUS AND CHICKPEA SALAD

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Couscous and Chickpea Salad image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 cup medium-grain couscous
1 tablespoon vegetable oil
1/2 cup very hot water
1 1/2 cups lightly steamed chickpeas
6 tablespoons extra-virgin, fruity olive oil
3 tablespoons fresh lemon juice
Pinch of salt
Freshly ground black pepper
1/4 red pepper sliced into thick julienned strips
1/4 green pepper sliced into thick julienned strips
About 1 cup coarsely chopped scallions
1 medium-size tomato, seeded and coarsely chopped
1/2 cucumber cut lengthwise and thinly sliced
1 dozen black Greek-style olives, pits removed

Steps:

  • Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
  • Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
  • Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
  • Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 24 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 13 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 174 milligrams, Sugar 11 grams, TransFat 0 grams

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