Couscous Salad With Chickpeas and Tomatoes

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 Minutes

Servings: 6

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.

By RecipeOfHealth.com