Mediterranean Couscous Salad

    Published: 06-16-2009
    Views: 8,745
    This quick and easy salad recipe will become a family favorite that’s heart healthy and delicious.

    Female Speaker: Today, I'm sharing a recipe I really love because it's so versatile, so flavorful, and you don't need to turn on the oven or the stove.

    We are making Mediterranean Couscous Salad with Chickpeas, which can be served warm for dinner or packed up for lunch the next day.

    I have here some whole-wheat couscous. It looks like this before it's cooked. It's basically wheat granules made from semolina, the same type of wheat used to make pasta.

    Now just like pasta, you need to look for whole wheat on the packet to make sure you're buying a whole-grain.

    What I love about whole-wheat couscous is that it cooks up super fast and can be used in so many ways.

    So to cook it I have already heated up 1 1/4 cups of boiling water. You can use your microwave or small saucepan and teapot to boil the water, and I will pour it into this heat proof bowl with one cup of uncooked whole-wheat couscous. I will stir it and cover it with plastic wrap and let it sit for 10 minutes.

    Talk about easy cooking. As my couscous cooks let's get together the rest of the ingredients. To this bowl I am adding two cucumbers that I have peeled and chopped into about one inch pieces like this. Next, I have purple grapes that I've cut in half and I'll add those in. Now here are three green onions which are also called scallions that I have already chopped up and in they go. That's about a quarter of a cup.

    My couscous is done cooking, I am going fluff it with a fork and add it to our bowl of fruits and veggies.

    Now we have just a few more ingredients to make this whole-grain salad really shine. I have one 15.

    5 ounce can of low-sodium chickpeas, also called garbanzo beans, which I drained and rinsed well with water in a colander to get rid of some of the salt. Next, I have a third of a cup of pitted black olives from a can which I've drained and rinsed. Next in goes two tablespoons of dried parsley or you can use a quarter cup of chopped fresh Italian parsley. Next, one and a half tablespoons extra virgin olive oil or you could use canola oil, and one tablespoon of lemon juice which is from about half of a medium-sized lemon.

    Now I am going to carefully mix this all together. Hey! Our couscous salad is now ready to serve. I am dishing out about one-fourth of the salad here and I'll top each serving with one tablespoon of reduced-fat feta cheese. Both the feta cheese and the olives bring a savory flavor to this salad.

    Now I'm going to dig in. And until next time, enjoy your heart healthy cooking.