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Couscous and Chickpea Salad

By Jolinda Hackett, About.com

A healthy and low-fat vegetarian and vegan couscous salad recipe with chickpeas (garbanzo beans), cucumber and bell pepper. This vegetarian couscous salad recipe courtesy of The Wheat Foods Council.

Ingredients:

  • 2/3 cup vegetable broth or 1 14 ounce can
  • 1 cup couscous, uncooked
  • 3/4 cup garbanzo beans, drained
  • 1/2 cup diced cucumber
  • 1/4 cup red bell pepper, diced
  • 2 tbsp green onions (scallions) chopped
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp lemon peel
  • 1/4 tsp black pepper
  • 1/2 tsp lemon pepper

Preparation:

In a medium saucepan, bring broth to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes.

In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.

Mix balsamic vinegar, olive oil, mustard, lemon rind and black pepper in a separate small bowl. Add to couscous mixture and toss. Garnish with lemon pepper.

Servings: 4

Calories/Serving: 266

Nutrition: Each serving provides approximately: 266 calories, 9 g protein, 44 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg folate, 1 mg iron, 698 mg sodium.

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