Couscous Salad
Couscous Salad
Ingredients
- 1 onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 garlic clove, chopped
- 1 ½ cups (375 ml) vegetable or chicken broth
- 1 ½ cups (300 g) couscous
- 1 can (14 oz/398 ml) chickpeas, rinsed and drained
- 1 red bell pepper, seeded and diced
- 2 unpeeled Lebanese cucumbers, diced
- ½ cup (60 g) crumbled feta cheese
- ½ cup (20 g) fresh parsley, finely chopped
- Salt and pepper
Instructions
- In a large non-stick skillet over medium heat, lightly brown the onion in the oil. Add the spices and garlic and cook for 2 minutes. Season with salt and pepper. Add the vegetable broth and bring to a boil.
- Stir in the couscous. Cover and remove from the heat. Let rest for 5 minutes. Fluff with a fork. Let cool completely.
- In a large bowl, combine the chickpeas, bell peppers, cucumbers, feta cheese and parsley. Add the couscous and toss well. Adjust the seasoning.
Couscous Salad