Couscous Salad

Couscous Salad
1 C. pearl (Israeli) couscous
2 C. vegetable broth
1 clove garlic
Salt & pepper
1 C. cherry tomatoes, cut into fourths
1/2 cucumber, peeled & diced
1 C. cooked chickpeas (drained & rinsed if canned)
Juice of 1 lime
2 Tbsp. olive oil

1. Cook couscous with garlic, salt, pepper and broth until liquid is absorbed (about 10 minutes). Add remaining ingredients and mix well, serve warm or cold.

-Serves about 6 as a side dish.


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