Quick and easy to make , this salad keeps well and tastes best at room temperature. Toss in leftover chicken or shrimp to boost protein,and create an ideal weekday lunch. Pack it along with cut up fresh pineapple and biscotti.
6 tbsp vegetable broth
6 tbsp water
3/4 cup uncooked couscous
3/4 cup canned chickpeas , rinsed and drained
1/3 cup chopped seeded plum tomato
6 tbsp feta cheese, crumbled
2 tbsp chopped pitted kalamata olives
2 tbsp minced red onion
2 tbsp chopped fresh parsley
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp olive oil
1/8 tsp salt
Dash of freshly ground black pepper
1. Bring vegetable broth and 6 tbsp water to a boil in a medium saucepan;gradually stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff with a fork.
2. Combine cooked couscous and remaining ingredients in a large bowl.
YIELD 6 servings
