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recipe image Mediterranean Couscous Salad with Chickpeas

Mediterranean Couscous Salad with Chickpeas

Did you know that chickpeas and garbanzo beans are the same thing? That means you can add chickpeas OR garbanzo beans to this Mediterranean couscous salad. I feel like I just found out that Hannah Montana is Miley Cyrus.

Did you know that chickpeas and garbanzo beans are the same thing? That means you can add chickpeas OR garbanzo beans to this Mediterranean couscous salad. I feel like I just found out that Hannah Montana is Miley Cyrus.

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  • Prep time
    15 min
  • Cooking time
    10 min
  • Servings
    Portions 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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