Couscous and Chickpea Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup medium-grain couscous
- 1tablespoon vegetable oil
- ½cup very hot water
- 1½cups lightly steamed chickpeas
- 6tablespoons extra-virgin, fruity olive oil
- 3tablespoons fresh lemon juice
- Pinch of salt
- Freshly ground black pepper
- ¼red pepper sliced into thick julienned strips
- ¼green pepper sliced into thick julienned strips
- About 1 cup coarsely chopped scallions
- 1medium-size tomato, seeded and coarsely chopped
- ½cucumber cut lengthwise and thinly sliced
- 1dozen black Greek-style olives, pits removed
Nutritional analysis per serving (4 servings)
695 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 88 grams carbohydrates; 13 grams dietary fiber; 11 grams sugars; 22 grams protein; 138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
- Step 2
Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
- Step 3
Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
- Step 4
Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.
Private Notes
Comments
Used 1/3 the recommended olive oil and it was excellent. Also, suggest chopping the veggies smaller.
What is meant by “lightly steamed chick peas”?
Used 1/3 the recommended olive oil and it was excellent. Also, suggest chopping the veggies smaller.