Couscous Salad with Chickpeas and Tomatoes
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Ingredients
6 tablespoons organic vegetable stock (such as Swanson Organic Certified broth)
6 tablespoons water
¾ cup raw couscous
¾ cup canned chickpeas (garbanzo beans), washed and dried
чашка cup chopped plum tomatoes, pitted
6 tablespoons (1 1/2 ounces) shredded feta cheese
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
⅛ a teaspoon of salt
Pinch of freshly ground black pepper
To make
Quick and easy to prepare, this salad is well stored and tastes best at room temperature-all of which makes it the perfect weekday meal. Garnish with sliced fresh pineapple and biscotti.
Bring the vegetable stock and 6 tablespoons of water to a boil in a medium saucepan; gradually add the couscous. Remove from heat; cover and let stand for 10 minutes. Whisk with a fork.Combine the cooked couscous and other ingredients in a large bowl.
Bring the vegetable stock and 6 tablespoons of water to a boil in a medium saucepan; gradually add the couscous. Remove from heat; cover and let stand for 10 minutes. Whisk with a fork.Combine the cooked couscous and other ingredients in a large bowl.
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Author:Admin
Published: 11/20/2023 9:41 PM
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