Couscous Salad With Chickpeas

This was a tasty quick dish to make. It’s like the perfect lunch time meal,  with the exception if  it being high in carbs.  I still managed to lose a pound the next day after having this for lunch.  I’m learning it really is all about portion control.  I got this one from Cooking Light.

  • YIELD: 4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)
  • TOTAL: 20 MINUTES
  • COURSE: Main Dishes, Salads
Ingredients
  • 1 cup uncooked whole-wheat couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon ground cinnamon
  • 1 cup boiling water
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • Dash of sugar
  • 1/3 cup chopped fresh mint
  • 1/4 cup thinly sliced green onions
  • 1/8 teaspoon smoked paprika
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 large ripe tomato, chopped
  • 3/4 cup (3 ounces) crumbled feta cheese
Preparation
  • 1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
  • 2. Combine oil, juice, garlic, and sugar.
  • 3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Ivy Manning, Cooking Light
JULY 2010

Nutritional Information

  • Amount per serving
  • Calories: 351
  • Fat: 16.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 11g
  • Carbohydrate: 43.6g
  • Fiber: 7.7g
  • Cholesterol: 19mg
  • Iron: 2.6mg
  • Sodium: 655mg
  • Calcium: 154mg
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