Couscous, Chickpea and Vegetable Salad

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1 and a fourth cups water

1/4 teaspoon salt

1 teaspoon sesame oil plus 1 tablespoon canola

1 cup whole wheat couscous or regular

One 15 ounce cans chickpeas, rinsed and drained with 3 tablespoons of liquid reserved

1 cup frozen peas thought or a mixture of carrots corn and peas like I used

1 carrot shredded

One small tomato chopped

One small yellow red or green pepper chopped

3 tablespoons currants or raisins

One and a half tablespoons fresh lemon juice

Couple teaspoons of fresh thyme

One and a half tablespoons of pistachios are pine nuts optional
They really had a fabulous flavor to the finished dish and give it out and fabulous flavor.

1. Bring water, salt, and 1 teaspoon of the oil to a boil in a medium saucepan over high heat. Stir in couscous. Remove from heat and cover and let stand 5 minutes, or until the liquid is absorbed then fluff with a fork.

2. Transfer couscous to large bowl. As chickpeas and set aside liquid Kama peas carrot tomato bell peppers currants and that’s abusing then toss gently until mixed.

3. Whisk lemon juice, time, oregano if using reserved three tablespoons of chickpea liquid and remaining oil and small bowl then pour over the salad and toss to mix. Cover and refrigerate 30 minutes to blend flavors.

You can add lemon pepper, or garlic powder to taste experiment with this, changing the vegetables how you like it.

Each serving is one and a half cups and there are 6 servings in this recipe.

Each serving is 260 calories,
9 grams protein,
44 grams carbohydrate,
13 grams fiber,
6 grams fat
.5 grams saturated fat
180 milligrams sodium

This recipe was adapted from “400 Calorie Meals: The New Plan for Permanent Weight Loss from Prevention Guide, May 25, 2010

Image photographed and edited by Paulette Motzko, PLM Studios,
Copyright July 2016

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