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. Night before: Combine all the ingredients and refrigerate this salad in an airtight container.

  • Yield: Serves 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.

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