Moroccan Couscous Salad

Name: Moroccan Couscous Salad
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 cup chicken broth; 1/2 (8oz) can garbanzo beans, drained; 1/2 cup red bell pepper, chopped; 1/2 cup green bell pepper, chopped; 1 cup grape or cherry tomatoes, halved; 1/2 cup English cucumber, chopped; 1 cup mint, chopped; 3 scallions, chopped; 1 cup parsley, chopped; 1/3 cup olive oil; 1/4 cup lemon juice, more to taste (approximately 2 lemons); Salt and pepper to taste (at least 1 teaspoon); 1/8 teaspoon cayenne pepper; Feta cheese (optional)

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Moroccan Couscous Salad

This is a very hearty and nutritious salad that hold up well for leftovers. The whole wheat couscous and garbanzo beans add a nice boost of fiber and protein.

Ingredients

1 cup couscous

1 cup chicken broth

1/2 (8oz) can garbanzo beans, drained

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1 cup grape or cherry tomatoes, halved

1/2 cup English cucumber, chopped

1 cup mint, chopped

3 scallions, chopped

1 cup parsley, chopped

1/3 cup olive oil

1/4 cup lemon juice, more to taste (approximately 2 lemons)

Salt and pepper to taste (at least 1 teaspoon)

1/8 teaspoon cayenne pepper

Feta cheese (optional)

Instructions

1

Bring broth to a boil in a saucepan. Add the couscous, turn off the heat, and let it sit, covered, for 5 minutes (or follow package instructions). Once finished add a little more water until it seems moist.

2

Meanwhile, chop all the vegetables and add to a bowl.

3

Allow the couscous to cool and add it to the bowl of vegetables.

4

Toss with lemon, oil, salt and pepper. Add crumbled feta, if using.

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