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Tomato-Basil Couscous Salad

Vegetarian Times Issue: January 1, 2004   p.68

Light yet filling, this main-course salad has a lemony zest.

Directions

1. Combine couscous, tomato, chickpeas, scallions, olive oil, lemon juice and basil in a bowl. Toss, and serve on a bed of lettuce.

Member Rating: 1111

ingredient list

SERVES 1 TO 2

  • 3/4 cup cooked couscous
  • 1 tomato, chopped
  • 1/3 cup canned chickpeas, drained and rinsed
  • 2 scallions, chopped
  • 1 tsp. extra virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh basil
  • Lettuce leaves for bed

Nutritional Information

Per SERVING:

Calories 140
Protein 5g
Total Fat 3g
Carbs 24g
Sodium 125mg
Fiber 3g
Sugar 4g
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Comments

By Jill Plotke on Jul 01, 2009:
This was pretty good. I added some red onion and little mozzarella balls left over from another recipe and it was tasty. I also added some zest of the lemon. My non vegetarian sister even liked it :)
By cherie on Apr 23, 2010:
I enjoyed this more than I expected. I added just a bit of garlic and substituted cilantro for the basil. It was delicious and suprisingly filling!

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