Couscous cooked with caramelized onions and garlic, mixed with fresh tomatoes, cucumbers, lemon juice, and oregano.
This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.
Mediterranean Couscous Salad with Chickpeas
Calories320 Per Serving
Protein12g Per Serving
Fiber12g Per Serving
|Total Fat||6.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||58 g|
|Dietary Fiber||12 g|
1 lean meat, 4 starch
2 tablespoons soft margarine spread
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic (chopped)
1 cup uncooked, whole-wheat couscous
1 1/2 cups unsalted vegetable stockOR
1 1/2 cups water
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
2 tablespoons lemon juice
2 tablespoons chopped, fresh oregano
2 cups chopped cucumber
1 cup halved grape tomatoes
In medium saucepan, melt a soft margarine spread and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.