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Couscous & Chickpea Salad Recipe
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.
A recipe from Crisco Canada
2020-09-03
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