Mediterranean Couscous Salad with Chickpeas

Calories

320 Per Serving

Protein

12g Per Serving

Fiber

12g Per Serving

Calories		320
Total Fat		6.0 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		0 mg
Sodium		70 mg
Total Carbohydrate		58 g
	Dietary Fiber	12 g
	Sugars	7 g
Protein		12 g

Dietary Exchanges
1 lean meat, 4 starch

Ingredients

Servings 4 Serving Size 2 cups

2 tablespoons soft margarine spread
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic (chopped)
1 cup uncooked, whole-wheat couscous
1 1/2 cups unsalted vegetable stock OR
1 1/2 cups water
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
2 tablespoons lemon juice
2 tablespoons chopped, fresh oregano
2 cups chopped cucumber
1 cup halved grape tomatoes

Directions

Tip: Click on step to mark as complete.

In medium saucepan, melt a soft margarine spread and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

Mediterranean Couscous Salad with Chickpeas

Calories

320 Per Serving

Protein

12g Per Serving

Fiber

12g Per Serving

Calories		320
Total Fat		6.0 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		0 mg
Sodium		70 mg
Total Carbohydrate		58 g
	Dietary Fiber	12 g
	Sugars	7 g
Protein		12 g

Dietary Exchanges
1 lean meat, 4 starch

Ingredients

Servings 4 Serving Size 2 cups

2 tablespoons soft margarine spread
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic (chopped)
1 cup uncooked, whole-wheat couscous
1 1/2 cups unsalted vegetable stock OR
1 1/2 cups water
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
2 tablespoons lemon juice
2 tablespoons chopped, fresh oregano
2 cups chopped cucumber
1 cup halved grape tomatoes

Directions

Tip: Click on step to mark as complete.

In medium saucepan, melt a soft margarine spread and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

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