Couscous salad with chickpeas and tomatoes

Delight in a flavorful couscous salad brimming with hearty chickpeas and juicy tomatoes. This vibrant dish is a harmonious blend of Mediterranean flavors.

Ingredients:

• 6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
• 6 tablespoons water
• ¾ cup uncooked couscous
• ¾ cup canned chickpeas (garbanzo beans), rinsed and drained
• ⅓ cup chopped seeded plum tomato
• 6 tablespoons (40g) feta cheese, crumbled
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil
• ⅛ teaspoon salt
• Dash of freshly ground black pepper

Instructions:

1. In a medium saucepan, heat vegetable broth and 6 tablespoons of water until boiling. Slowly add couscous while stirring. Take off the heat, cover, and allow to sit for 10 minutes. Use a fork to fluff the couscous.
2. In a large bowl, mix together the cooked couscous and the rest of the ingredients.

Summary:

• Calories: 927 kcal
• Fat: 28 g
• Protein: 32 g
• Carbs: 136 g
• Potassium: 579 mg
• Magnesium: 107 mg