Couscous and Chick Pea Salad 

Rating: (17 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

As a light meal in its own right, or a tasty side, this salad is rich in nutrients and low in calories.

Ingredients:

1 cup couscous

1 cup boiling vegetable stock, salt-reduced

125 g can Edgell Chick Peas, drained

1/4 cup semi sundried tomatoes, finely chopped

1 cup cooked green beans

1 Tbsp fresh mint leaves, finely chopped

2 Tbsp fat free balsamic vinegar dressing

1 cup rocket leaves

30 g reduced-fat feta cheese, crumbled

Directions:

Place couscous in a bowl and pour over the boiling stock. Stir until combined. Cover and stand for 5 minutes, then fluff up with a fork.

Add drained chick peas to couscous, along with tomatoes, beans, mint and dressing, and toss lightly.

Spoon into a serving dish, top with rocket leaves and feta.

Author:

Simply Great Meals Recipe Club

Member Comments: (2)

By: caron37 - 2009-10-28
this is great, though somewhat plain (in that very refreshing summer way though - due to the mint i think). a great summer lunch, though a little high in calories for how full you (don''t) feel afterwards.

By: mozzy68 - 2008-10-23
I didn''t love this but my husband did, and had leftovers for lunch. i thought the dressing of plain balsamic was a bit overpowering. If I cook it again, and i probably wil cause it''s so easy, I would make a dressing with garlic, lemon, mustard. Will let you know when I do and if it improves taste.