Under 30 Minutes

Couscous Salad with Broccoli and Raisins

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Body+Soul, 2008

Ingredients

  • Coarse salt and ground pepper
  • 1/3 cup whole-wheat couscous
  • 1 cup small broccoli florets (2 ounces)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 tablespoons golden raisins
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar

Directions

  1. In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.

  2. Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

Cook's Notes

The night before, combine all the ingredients and refrigerate this salad in an airtight container.

Reviews

Be the first to comment!