I found a recipe for Couscous Garbanzo Bean Salad in the July 2010 issue of Cooking Light, and while I was making last night’s Southwestern Tabbouleh, I realized many of the ingredients were the same in the two recipes. So, I was SUPER PRODUCTIVE and mixed up two servings of tonight’s dinner ahead of time. Boo. Ya. 🙂 I was also pretty amped to use some of the Rice Select Tri-Color couscous I picked up last week (and used in my Chicken Couscous Salad).
I put the following into a bowl, then covered with a lid to steam:
- 1/2 cup couscous
- 1/2 cup boiling water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/16 tsp cinnamon
Meanwhile, I mixed up the dressing:
- 3 tablespoons lemon juice
- 1 clove minced garlic
- Dash sugar
Then, combined the following into a bowl:
- 1 tbsp chopped mint
- 1/4 cup chopped green onion
- 1/16 paprika
- 1/2 can chickpeas/garbanzo beans/whathaveyou 😉
- 12 cherry tomatoes
- 1/4 cup reduced fat feta ounces feta
- S&P & red pepper flakes
- 1/4 cup red onion
I combined the couscous and dressing with the other ingredients, then left in the fridge to overnight.
I was really craving roasted veggies, so I decided to only have 1/2 a serving of the couscous salad (a quarter of the recipe above) with a hodge podge of veggies that I tossed with 1 tsp olive oil and S&P and roasted in a 400 degree oven for 20 minutes.
I realized tonight that I’m really not a big fan of fresh mint 🙁
With every bite of couscous I thought to myself, man this would be really tasty if it weren’t for the mint… I ended up throwing some Frank’s Red Hot on there for good measure 🙂
The roasted veggies were so delicious:
If you’re a fan of mint, give this recipe a shot. Otherwise, sub in cilantro or basil or go for the Chicken Couscous Salad instead!
Stats on 1 serving of couscous garbanzo bean salad: 317 calories, 50g carbs, 4g fat, 14g protein, 5g fiber