This is a very hearty and nutritious salad that hold up well for leftovers. The whole wheat couscous and garbanzo beans add a nice boost of fiber and protein.
1 cup couscous (I prefer whole wheat)
1 cup chicken broth
1/2 (8oz) can garbanzo beans, drained
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 cup grape or cherry tomatoes, halved
1/2 cup English cucumber, chopped
1 cup mint, chopped
3 scallions, chopped
1 cup parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice, more to taste (approximately 2 lemons)
Salt and pepper to taste (at least 1 teaspoon)
1/8 teaspoon cayenne pepper
Feta cheese (optional)
- Bring broth to a boil in a saucepan. Add the couscous, turn off the heat, and let it sit, covered, for 5 minutes (or follow package instructions). Once finished add a little more water until it seems moist.
- Meanwhile, chop all the vegetables and add to a bowl.
- Allow the couscous to cool and add it to the bowl of vegetables.
- Toss with lemon, oil, salt and pepper. Add crumbled feta, if using.