Couscous Salad with Chickpeas and Tomatoes

Quick and easy to make, this salad keeps well and tastes best at room temperature--all of which make for an ideal weekday lunch. Pack it with cut-up fresh pineapple and biscotti.

Yield: 6 servings (serving size: 3/4 cup)

Ingredients

• 6  tablespoons  organic vegetable broth (such as Swanson Certified Organic)
• 6  tablespoons  water
• 3/4  cup  uncooked couscous
• 3/4  cup  canned chickpeas (garbanzo beans), rinsed and drained
• 1/3  cup  chopped seeded plum tomato
• 6  tablespoons  (1 1/2 ounces) feta cheese, crumbled
• 2  tablespoons  chopped pitted kalamata olives
• 2  tablespoons  minced red onion
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  red wine vinegar
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  extravirgin olive oil
• 1/8  teaspoon  salt
• Dash of freshly ground black pepper

Preparation

Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

Combine cooked couscous and remaining ingredients in a large bowl.

Nutritional Information

Calories:

181 (31% from fat)

Fat:

6.2g (sat 1.7g,mono 3.5g,poly 0.7g)

Protein:

5.5g

Carbohydrate:

25.8g

Fiber:

2.7g

Cholesterol:

6mg

Iron:

0.9mg

Sodium:

373mg

Calcium:

56mg