Sunday, February 13, 2011

Cous Cous & Chickpea Salad

Mr. Barefoot made this for me for dinner tonight and it was amazing.  It's adapted from the Big Green Cookbook, which is a good cookbook but it's a little meat heavy.  This recipe originally had chicken in it, but it's really good with just the chickpeas - and it's vegan.

1 cup broth
3/4 cup whole-wheat couscous
1 can chickpeas, drained
1 cup cherry tomatoes, quartered
3 scallions, thinly sliced
1/8 cup balsamic vinegar

1. Bring the broth to a boil
2. Add couscous & chickpeas
3. Cover with a lid and allow to sit for 10 minutes, then fluff.
4. Allow to cool slightly.  Then stir in the tomatoes, scallions, and vinegar.

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