Mediterranean Couscous Salad with Chickpeas

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recipe image Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

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  • Prep time
    15 minutes
  • Cooking time
    10 minutes
  • Servings
    4

Ingredients

  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
  • 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 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

Nutritional guidelines (per serving)

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      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. In medium saucepan, melt I Can’t Believe It’s Not Butter! Vegan and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
      2. Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
      3. 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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