Mediterranean Chickpea Couscous Salad
- Yield: 4 servings
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Ingredients
- 2 tbsp Margarine spread
- 1 Small red onion, chopped
- 2 cloves Garlic, chopped
- 1 cup Whole wheat couscous, uncooked
- 1 1/2 cups Unsalted vegetable stock, or water
- 15 oz Low sodium chickpeas, drained and rinsed, reserve 2 tbsp liquid
- 2 tbsp Lemon juice
- 2 tbsp Oregano, chopped
- 2 cups Cucumber, chopped
- 1 cup Grape tomatoes, halved
Instructions
- Melt the margarine spread in a pan over medium heat.
- Add the onion and garlic and cook until softened, about 2 minutes.
- Stir in the couscous and cook for another 2 minutes, stirring frequently.
- Add the broth and bring to a boil, then remove from the heat and let stand for 5 minutes.
- Meanwhile, mix together the lemon juice, reserved chickpea liquid and oregano.
- Pour over the couscous, add the cucumber, chickpeas and tomato and stir to combine evenly.
Notes
Recipes adapted from Heart.org