COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES

Couscous Salad With Chickpeas and Tomatoes image

Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. Adapted from Cooking Light January 2007.

Provided by KelBel

Categories Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

3/4 cup vegetable broth
3/4 cup couscous, uncooked
3/4 cup canned chick-peas, rinsed and drained
1/3 cup plum tomato, seeded chopped
6 tablespoons feta cheese, crumbled
2 tablespoons kalamata olives, chopped
2 tablespoons red onions, minced
2 tablespoons fresh parsley, chopped
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

Bring vegetable broth 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.
Combine cooked couscous and remaining ingredients in a large bowl.

Nutrition Facts : Calories 192.1, Fat 6.3, SaturatedFat 2.6, Cholesterol 12.9, Sodium 425.5, Carbohydrate 27, Fiber 2.8, Sugar 1.4, Protein 6.8

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