Couscous-Garbanzo Salad Recipe

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Ingredients:

Serving

1 cup chicken or 1 cup vegetable broth
1 cup uncooked whole wheat couscous
2 cups chopped seeded tomatoes (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onion (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup red bell pepper
1 (15 1/2 oz) can chickpeas, drained ( garbanzo beans)
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 tsp chopped fresh oregano
1 tsp minced garlic
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.25 Kcal (575 kJ)
Calories from fat	59.46 Kcal
		% Daily Value*
Total Fat	6.61g	10%
Cholesterol	21.29mg	7%
Sodium	149.59mg	6%
Potassium	200.27mg	4%
Total Carbs	11.58g	4%
Sugars	2.29g	9%
Dietary Fiber	1.52g	6%
Protein	6.31g	13%
Vitamin C	17.7mg	30%
Vitamin A	0.3mg	10%
Iron	4.4mg	25%
Calcium	19.8mg	2%

Amount Per 100 g
Calories	103.3 Kcal (432 kJ)
Calories from fat	44.75 Kcal
		% Daily Value*
Total Fat	4.97g	10%
Cholesterol	16.03mg	7%
Sodium	112.59mg	6%
Potassium	150.73mg	4%
Total Carbs	8.72g	4%
Sugars	1.72g	9%
Dietary Fiber	1.14g	6%
Protein	4.75g	13%
Vitamin C	13.3mg	30%
Vitamin A	0.2mg	10%
Iron	3.3mg	25%
Calcium	14.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3

Points
3

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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