Chickpea and Couscous Salad

Chickpea & Couscous Salad with Feta & Herbs

Serving size 6 (1 serving = 1 cup salad)
For dressing:
1 cup dried whole-wheat couscous
1 cup boiling hot chicken or vegetable stock
one 15 oz. can low-sodium chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 cup grape tomatoes
1/4 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped mint
2 scallions (greens and whites), thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper


5 minutes / Start to Finish: 15 minutes
Place couscous in a bowl and cover with hot stock. Cover tightly until all stock is absorbed, about 5 minutes. Remove cover, fluff with a fork and let come to room temperature, about 10 minutes. Add chick peas, feta, parsley, mint, basil, scallions, olive oil, tomatoes, lemon juice and zest, salt and pepper. Toss well to combine. Serve at room temperature, or chill.

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