Mediterranean Couscous Salad with Chickpeas

FREE recipes and content delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Be the first to rate this

  • 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)

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.

How would you rate this recipe ?