Couscous Salad with Chickpeas
Great summer salad from Cooking Light, July 2010. Good accompaniment to grilled chicken or fish.
- Terry
INGREDIENTS
- 1 cup uncooked whole-wheat couscous
- ½ tsp. salt, divided
- ½ tsp. black pepper, divided
- 1/8 tsp. ground cinnamon
- 1 cup boiling water
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1½ tsp. minced garlic
- dash of sugar
- ⅓ cup chopped fresh mint
- ¼ cup thinly sliced green onions
- ⅛ tsp. smoked paprika
- 15 oz. can chickpeas (garbanzo beans), rinsed and drained
- 1 large ripe tomato, chopped
- ¾ cup (3 oz.) crumbled feta cheese
INSTRUCTIONS
Place couscous, ¼ teaspoon salt, ¼ teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
Combine oil, juice, garlic, and sugar.
Add oil mixture, remaining ¼ teaspoon salt, ¼ teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese. Yield: 4 servings.