By Bill Daley
Vary a couscous salad with chickpeas using any fresh vegetables you like.
Couscous salad with garbanzos and vegetables
Prep: 20 minutes
Cook: 5 minutes
Note: For better value, purchase couscous from bulk grocers, especially natural-food markets. This salad can be made with any vegetables on special. Adapted from "The City Cook," by Kate McDonough.
1 box (10 ounces) instant couscous (1 1/4 cups)
2 cups boiling water
1 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon each: Dijon mustard, coarse salt
1/2 teaspoon freshly ground pepper
5 tablespoons extra-virgin olive oil
2 cups halved cherry tomatoes
1 cup diced seedless cucumber
1/2 cup canned garbanzo beans, drained, rinsed
1/2 cup crumbled feta cheese
1/4 cup sliced green onions
1/4 cup chopped nuts, optional
1. Combine couscous, boiling water and 1 teaspoon olive oil in large mixing bowl. Stir with a fork; cover. Let sit 5 minutes; fluff with fork. Let cool.
2. Meanwhile, for vinaigrette, combine vinegar, mustard, salt and pepper in small bowl. Stir with fork until salt is dissolved and mustard is incorporated. Add the olive oil; whisk with fork until combined. Remix before dressing salad.
3. Add tomatoes, cucumber, garbanzos, feta, onions and nuts to the couscous. Toss. Add vinaigrette; toss again.
Per serving: 355 calories, 39% of calories from fat, 15 g fat, 4 g saturated fat, 11 mg cholesterol, 44 g carbohydrates, 9 g protein, 535 mg sodium, 4 g fiber.
Copyright © 2014 Chicago Tribune Company, LLC