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.
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
Directions:
1. Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous. 2. Remove from heat; cover and let stand for 10 minutes. 3. Fluff with a fork. 4. Combine cooked couscous and remaining ingredients in a large bowl.