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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A quick little couscous salad that I threw together for myself and my DH. Served it as an accompaniment to chicken. Ingredients:
1 cup couscous |
1 cup beef broth or 1 cup chicken broth or 1 cup water |
1 (8 ounce) can chickpeas, drained and rinsed |
1 tomato, seeded and diced |
1 red bell pepper, roasted and peeled |
1 (4 ounce) can corn niblets, drained |
1/4 cup olive oil |
1/4 cup lemon juice |
1 teaspoon dried oregano |
Directions:
1. In a medium-sized bowl, combine couscous and chickpeas.
2. In a saucepan, bring broth to a boil and pour over couscous and chickpeas.
3. Cover and let stand 5 minutes.
4. Remove cover and fluff with a fork. (This is important to do or the couscous will harden into a lump).
5. Add tomato, pepper and corn and stir to combine.
6. In a small bowl, combine oil, lemon juice and oregano and whisk vigorously to combine.
7. Pour dressing over couscous mixture and stir to coat.
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