Mediterranean Couscous Salad
Ingredients
-
1½
cups
chicken broth
-
1½
cups
couscous
-
1
can
chickpeas, drained and rinsed
-
7
oz
mini bocconcini, cut in half
-
1½
cups
diced fresh tomatoes
-
1
yellow bell pepper, diced
-
¼
cup
chopped fresh basil leaves
-
¼
cup
extra-virgin olive oil
-
¼
cup
lemon juice
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Bring the chicken broth to a boil in a small saucepan.
- Add the couscous, stir quickly, then cover and let it rest for 5 to 10 minutes until absorbed.
- Prepare and measure the rest of the ingredients while the couscous is resting.
- Fluff the couscous with a fork and transfer it to a large mixing bowl.
- Add the remaining ingredients and toss gently to combine.
- Serve immediately or refrigerate for a few hours to allow flavors to meld.
Nutrition Facts (estimated)
Servings
4
Calories
553
Total fat
16g
Total carbohydrates
83g
Total protein
18g
Sodium
634mg
Cholesterol
0mg
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