Chickpea & Couscous Salad

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Author: Kylee Cooks

Ingredients

  • 1 1/2 cups vegetable stock broth
  • 2 tsp ground cumin
  • 1 1/2 cups couscous uncooked
  • 14oz can chickpeas drained (aka garbanzo beans)
  • 3 medium tomatoes finely diced
  • 1/4 cup parsley chopped
  • 2 green onions sliced
  • Rind of 1 lemon or orange grated
  • Juice of 2 oranges 150 mL
  • 1 Tbs vegetable oil

Instructions

  • Bring stock (broth) to the boil and add cumin. Remove from heat and mix in couscous.
  • Cover and allow to stand for 5 minutes until stock is absorbed. Mix in remaining ingredients. Serve warm or cold.

Notes

  • Substitute tomatoes with 1 red bell pepper.
  • Replace green onions with ½ cup finely chopped red onion.
  • Sub curry powder for cumin
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