Couscous-Garbanzo Salad

Cooking Light

Couscous-Garbanzo Salad
Couscous-Garbanzo Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup vegetable broth

  • 1

    cup uncooked couscous (preferably Israeli couscous)

  • 2

    cups chopped seeded tomato (about 2 medium)

  • 1

    cup diced cucumber (about 1)

  • 1

    cup thinly sliced green onions (about 6)

  • 1/2

    cup grated carrot (1 medium)

  • 1/2

    cup diced red pepper

  • 1

    (15 oz.) can chickpeas, drained

  • 2

    tablespoons extravirgin olive oil

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon fresh lemon juice

  • 2

    teaspoons chopped fresh oregano

  • 1

    teaspoon minced garlic

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon fresh ground pepper

  • 1/4

    teaspoon crushed red pepper

Directions

1. Cook couscous with broth as directed on package. 2. Place couscous in a large bowl and cool completely. Fluff witha fork. 3. Stir in tomato, cucumber, green onion, carrot, red pepper and chickpeas; toss well. 4. Combine oil and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

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