Ingredients
Scale
- 1 cup whole wheat couscous
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ small red onion, finely diced
- ¼ cup fresh parsley, chopped
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Couscous: In a saucepan, bring 1 cup of water to a boil. Add a pinch of salt and stir in the couscous. Cover and let sit off heat for 5 minutes until fluffy.
- Mix Vegetables: Chop cherry tomatoes, cucumber, red onion, and parsley while the couscous cools.
- Combine Ingredients: Fold cooled couscous and chickpeas into the chopped vegetables.
- Make Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Toss Salad: Pour dressing over the salad mix and gently combine until everything is coated.
- Chill (Optional): For best flavor, refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 4g
- Sodium: 245mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg