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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great meal for when it's even too hot to BBQ - or a great lunch. If you use whole wheat couscous I believe that this salad can also be eaten on the Weight Watchers' Core Plan. Ingredients:
1 cup couscous |
1/2 cup olive oil |
1 (14 ounce) can chickpeas, drained and rinsed well |
1/4 cup lemon juice |
1/4 cup fresh parsley, chopped |
2 garlic cloves, minced |
3 green onions, chopped |
1 teaspoon salt |
1 tomato, diced |
3/4 teaspoon ground cumin |
1 red pepper, diced |
1/4 teaspoon turmeric |
1 small zucchini, diced |
1/4 teaspoon hot pepper sauce |
1/4 cup feta cheese, crumbled |
Directions:
1. In saucepan, bring 11/4 c water to boil, stir in couscous. Cover and remove from heat; let stand 5 minutes Fluff with fork.
2. In large bowl, combine couscous, chickpeas, parsley, onions, tomato, red pepper and zucchini.
3. Whisk together oil, lemon juice, garlic, salt, cumin, turmeric and hot pepper sauce; toss with salad until combined. Sprinkle with feta cheese before serving. Or you can omit feta cheese altogether for those who don't like it.
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