• 2servings
  • 15minutes
  • 204calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup water

  2. 1/4 cup uncooked couscous

  3. 1/3 cup garbanzo beans or chickpeas, rinsed and drained

  4. 1/4 cup seeded chopped cucumber

  5. 1 small plum tomato, seeded and chopped

  6. 1/4 cup prepared balsamic vinaigrette

  7. 2 lettuce leaves

  8. 2 tablespoons crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Cool Couscous Salad Recipe photo by Taste of Home In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour.

  2. In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on two individual serving plates. Top with couscous mixture; sprinkle with cheese. Yield: 2 servings.


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