Couscous Salad with Chickpeas and Tomatoes

This is even better once it sits for a while, overnight if possible. It is full of flavor, healthy fats, and fresh vegetables and makes a perfect side for some lean grilled chicken or fish!


  • 6 tablespoons vegetable broth
  • 6 tablespoons water
  • 3/4 cup uncooked whole wheat couscous
  • 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1/2 pint grape tomatoes
  • 1 red bell pepper
  • ½ cup cucumber
  • 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
  • 2 tablespoons chopped pitted kalamata olives
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoon red wine vinegar
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1/8 teaspoon salt
  • Dash of freshly ground black pepper


  1. Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous.
  2. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
  3. Combine cooked couscous and remaining ingredients in a large bowl.

Nutrition Information:

Calories 201 Fat 8.7 (sat 1.7 g, mono 6 g, poly 1 g); Iron 0.9mg; Cholesterol
6mg; Calcium 56mg; Carbohydrate 25.8g; Sodium 373mg; Protein 5.5g;
Fiber 2.7g
Yield: 6 servings (serving size: 3/4 cup)

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