Couscous and Garbanzo Bean Salad

Couscous and Garbanzo Bean Salad

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It is no secret that salads give a refined taste to any type of recipe. Whether you are serving regular recipes or continental recipes, salads play a vital role in enhancing the taste of your dinner or lunch. You can combine the taste of garbanzo bean and couscous to make a lip licking couscous and garbanzo bean salad for your friends and family on any occasion.

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Chicago, IL

Time needed

15 min preparation + 8 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 cup organic vegetable broth
  • 2 cups chopped seeded tomato
  • 1 cup uncooked couscous
  • 1 cup diced cucumber
  • ½ cup grated carrot
  • 1 cup thinly sliced green onions
  • ½ cup diced red bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1 can chickpeas (garbanzo beans) about 15 ounces
  • 2 tablespoons vinegar
  • 2 teaspoons chopped fresh oregano
  • 1 table spoon fresh lemon juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper

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Directions

Boil vegetable broth in a medium saucepan, and stir in couscous gradually. Remove the broth from heat, cover it and allow it to cool for five minutes. Add tomato, cucumber, sliced onions, grated carrots, red bell pepper and chickpeas. Toss all the ingredients well. Take a small bowl; combine oil and remaining ingredients, and stir with a whisk. Now add the second mixture to the first one and serve it.

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