Recipes
Mediterranean Chickpea Couscous Salad
Uses: couscous, garbanzo beans, grape tomatoes, feta, black olives, lemon
Ingredients:
- 3/4 cup cooked couscous, cooled
- 1/2 cup garbanzo beans, rinsed and drained
- 1/2 cup grape tomatoes, halved
- 2 tablespoons crumbled feta
- 1 tablespoon sliced black olives
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Prepare the couscous according to package directions, fluff it well, and cool the portion for this recipe promptly.
- Combine the cooled couscous, chickpeas, tomatoes, feta, and olives in a bowl.
- Whisk lemon juice with oil, oregano, black pepper, garlic powder, and a small amount of salt.
- Pour the dressing over the salad, toss gently, and let stand for 5 minutes before serving.
Good for: A bright Mediterranean lunch salad with chickpeas, couscous, tomato, feta, olives, and lemon.
Optional: Add diced zucchini or chopped beets for extra vegetables.