COUSCOUS-GARBANZO SALAD
Easy, fresh and delicious! This came from my June 2007 issue of Cooking Light, and I don't want to lose this recipe. It is filled with fresh veggies and dressed with a light olive oil and red wine vinegar dressing.
Provided by TexasToast R
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork.
- Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well.
- Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 0.5, Sodium 256.5, Carbohydrate 14, Fiber 3.2, Sugar 2, Protein 2.9
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Jamie Keith
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Rony Boro
[email protected]I've made this salad several times and it's always delicious. I especially love the addition of the feta cheese.
Camilla Olivia
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Alvin Dhliwayo
[email protected]I made this salad for a picnic and it was a hit! Everyone loved the combination of flavors and textures.
Leo Blox
[email protected]This salad is a great way to use up leftover couscous and chickpeas. It's also a healthy and refreshing meal that's perfect for summer.