Cooking Time: 15 minutes or less
Makes: 4 servings
Easy and quick, whole wheat couscous has three times the amount of fibre as regular. Look for it in health food and bulk stores. Chickpeas, like all peas, dried beans and lentils, are chock full of fibre.
Ingredients
| Salad | ||
| 11/4 cup | (300 mL) | stock or water |
| 1 cup | (250 mL) | whole wheat couscous |
| 19 oz | (540 mL) | can chickpeas, drained and rinsed |
| 1 cup | (250 mL) | grated carrot |
| 1/4 cup | (50 mL) | chopped fresh parsley or coriander, or both (optional) |
| 1/2 cup | (125 mL) | crumbled feta cheese |
| Dressing | ||
| 1 clove | garlic, pressed or minced | |
| 1/8 tsp | (0.5 mL) | salt |
| 1/2 tsp | (2 mL) | prepared Dijon mustard |
| 2 tbsp | (30 mL) | olive oil |
| 1/4 cup | (50 mL) | lemon juice |
| 1 tbsp | (15 mL) | balsamic vinegar |
| freshly ground black pepper |
Directions
- In a medium pot, bring stock or water to a boil. Turn off heat. Add couscous, stir, cover and set aside for 5 minutes.
- In a small bowl, mash garlic and salt together with a fork. Add mustard, oil, lemon juice, balsamic vinegar and pepper. Whisk until smooth and creamy. Fluff the cooked couscous and transfer to a large bowl, adding chickpeas, red pepper, carrot and parsley and/or coriander. Toss to mix with dressing. Arrange on a plate or salad bowl and sprinkle feta cheese on top. (If there's time, chill for an hour before serving.)
