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Couscous & Chickpea Salad Recipe

Couscous & Chickpea Salad
Source: Crisco Canada

Ingredients

  • 2 cups (500 mL) regular or whole wheat couscous
  • 2 cups (500 mL) boiling water
  • 3 tbsp (45 mL) Crisco® Canola or Vegetable Oil
  • 1 cup (250 mL) canned chick peas or garbanzo beans, drained and rinsed
  • 1/2 cup (125 mL) feta cheese, crumbled
  • To convert this recipe to vegan/vegetarian, simply omit the cheese.
  • 1/2 cup (125 mL) sunflower or pumpkin seeds or a combination
  • 1 tbsp (15 mL) lemon peel
  • Salt & pepper to taste
PREP TIME
15m 		COOK TIME
10m 		TOTAL TIME
25m
YIELD
8-10 servings

Instructions

Couscous :

  • Place couscous in a shallow baking dish.
  • Pour over boiling water.
  • Stir in olive oil.
  • Cover with foil and let stand for 10 minutes.
  • Fluff couscous with a fork.
  • Place in large bowl. Stir in remaining ingredients.

Dressing :

  • Mix ingredients, pour over couscous, toss well to combine.
  • To convert this recipe to vegan/vegetarian, simply omit the cheese.
  • If making ahead do not add seeds until ready to serve to retain the crunchy texture.

Side Dishes

A recipe from Crisco Canada

https://www.flyers-on-line.com/data/recipes/7560/couscous-chickpea-salad.jpg

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