project lunchbox

Couscous Salad with Chickpeas and Tomatoes


Lets get mediterranean with this quick and easy salad that keeps well and tastes best at room temperature. Pack 3/4’s cup of couscous with hummus & pita and 1 cup of fresh grapes!


6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
6 tablespoons water
3/4 cup uncooked couscous
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped seeded plum tomato
6 tablespoons (1 1/2 ounces) feta cheese, crumbled
2 tablespoons chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
Dash of freshly ground black pepper
  1. Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
  2. Combine cooked couscous and remaining ingredients in a large bowl.

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