Spring to Summer Couscous Salad
  • 1 10-oz. box couscous (original, plain)
  • 2 Tablespoons olive oil
  • 2 lemons
  • ½ cup chickpeas
  • 1 cup grape tomatoes, sliced
  • 2 Tablespoons fresh basil, chopped
  1. Make the couscous according to the directions on the box. Stir with a fork to separate.
  2. Stir in olive oil and lemon juice.
  3. Mix in chickpeas and basil then carefully fold in the tomatoes.
  4. Chill in the refrigerator a few hours or overnight. Serve cold.
Eating gluten-free? You can make this dish gluten-free by choosing gluten-free couscous or substituting the couscous with brown rice or quinoa.
Recipe by Arts and Crackers at https://artscrackers.com/2014/05/01/refreshing-nourishing-healthy-couscous-recipe/