We Torontonians have been enjoying a brief reprieve from winter. As I (Joanna) write this, it’s a balmy 9 degrees outside. It’s enough to make me ditch my parka, and bust out in a wind-breaker. The warmth also signals my body to crave summer salads, instead of my go-to winter comfort foods (my mom’s mung bean and spinach, or thick butternut squash soup). But no. My palate wants something fresh, cool and light.
If you’re feelin’ the same...try this recipe, featuring one of my faves, the humble garbanzo.
Enjoy! (the weather...and the salad)
Couscous salad with chickpeas and tomatoes
Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.
Yield: 6 servings (serving size: 3/4 cup)
Ingredients
- 6 tablespoons organic vegetable broth
- 6 tablespoons water
- 3/4 cup uncooked couscous
- 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1/3 cup chopped seeded plum tomato
- 6 tablespoons (1 1/2 ounces) feta cheese, crumbled (optional)
- 2 tablespoons chopped pitted kalamata olives (optional)
- 2 tablespoons minced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/8 teaspoon salt
- Dash of freshly ground black pepper
Preparation
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
Nutritional Information
Calories:
181 (31% from fat)
Fat: 6.2g (sat 1.7g,mono 3.5g,poly 0.7g)
Protein:5.5g
Carbohydrate: 25.8g
Fiber: 2.7g
Cholesterol: 6mg
Iron: 0.9mg
Sodium: 373mg
Calcium: 56mg
Recipe found on myrecipes.com (thanks!)
