This couscous salad is so easy to prepare.
You can use just about any vegetables you like and have available.
Couscous is a staple in Mediterranean food, especially in Moroccan recipes.
The Mediterranean diet has become quite well known over the last several years and for one simple reason - it's both healthy and delicious.
Using lemon in as a flavoring element is very common in the Mediterranean diet and that is what I have used in this recipe.
This is one of the versions of this delightful salad that I recently made. It is fabulous.
I really think you will love this one.
1 cup dry whole wheat couscous
2 cups water or broth (vegetable or chicken)
4 green onions, finely chopped
1/4 red onion, very finely sliced into moons
1/4 sweet red pepper, finely chopped
1/4 yellow pepper, finely chopped
1/4 orange pepper, finely chopped
1/4 cucumber, chopped
2 stalks celery, finely chopped
1 carrot, peeled and grated
1/3 cup feta cheese, crumbled
10 to 14 ounces canned chickpeas
fresh parsley, chopped
juice of 1 lemon
1/4 cup grape seed oil or olive oil
salt and pepper to taste
Put the couscous into a large heat proof bowl. Boil the liquid, either water or broth, then pour the broth over the couscous. Cover the bowl and let sit for 5 minutes, allowing the couscous to absorb the liquid.
Meanwhile, chop all of the vegetables. Add them to the couscous once it has absorbed the hot liquid. Add the feta cheese and chick peas. Mix all together well. Add the lemon juice and oil, plus seasonings to taste.
Great eaten chilled or at room tempertature.
Makes 8 to 10 side dish servings.
Calories from Fat 82
Total Fat 9.1g
Saturated Fat 1.8g
Total Carbohydrates 34.6g
Dietary Fiber 7.4g
Vitamin A 28%
Vitamin C 36%
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