Tomato Couscous Salad
 

Tomato Couscous Salad

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This summery tomato couscous salad would be a great side dish or a fantastic packed lunch.

SERVING SIZE

a crowd

INGREDIENTS

3 cups cooked couscous

1/2 basket cherry tomatoes, halved

1 medium cucumber, peeled and cut into 1/4-inch pieces

1 cup cooked garbanzo beans (or raw, fresh garbanzo beans)

3 tablespoons lemon juice

3 tablespoons lime juice

2-3 tablespoons olive oil

1/3 cup basil, chopped

1/3 cup cilantro, chopped

1/2 cup cotija or feta cheese, crumbled (optional)

1 teaspoon saltsalt & pepper to taste

 

INSTRUCTIONS

In a small saucepan, bring 1 1/2 cups water and teaspoon of salt to boil. Remove from heat and stir in 1 cup couscous. Cover with a lid and let sit five minutes. Fluff with fork.

Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Add the lemon juice, lime juice and olive oil. Toss well and taste, adding salt and pepper to taste. Add the basil, cilantro and cheese and stir to combine.

  PRINT VERSION

vegetable plate

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