Couscous and Chick Pea Salad

[Guest guest]

Couscous and Chick Pea Salad

 

1 cup couscous

1 cup boiling vegetable stock

1 can (14-1/2 oz.) chick peas, drained

1/4 cup semi sundried tomatoes, finely chopped

1 cup sliced cooked green beans

1 TB fresh mint, finely chopped

2 TB balsamic vinegar dressing

1 cup rocket leaves (arugula leaves)

1/2 cup feta cheese, crumbled

 

1. Place couscous into a bowl and pour over boiling stock, stirring until

combined. Cover and

stand for 5 minutes. Fluff up with a fork

 

2. Add drained chick peas to couscous with tomatoes, beans, mint and

dressing.

 

3. Spoon into a serving dish and top with rocket/arugula leaves and sprinkle

with feta.

 

Serves: 4.

 

Nutrition Information:

Per serving = Protein 11.6 g, Fat 2.7 g, Saturated 0.9 g, Carbs 43.8 g,  

Sugars 4 g, Fiber 4.7 g, Sodium 3389 mg.