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Couscous Salad with Broccoli and Raisins

Couscous Salad with Broccoli and Raisins

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates. Night before: Combine all the ingredients and refrigerate this salad in an airtight container.

Body+Soul, 2008 http://www.marthastewart.com/131705/couscous-salad-broccoli-and-raisins
3.8
Rated
76100(5)5
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 1

Ingredients

    • Coarse salt and ground pepper
    • 1/3 cup whole-wheat couscous
    • 1 cup small broccoli florets (2 ounces)
    • 1/2 cup canned chickpeas, drained and rinsed
    • 2 tablespoons golden raisins
    • 1/4 cup crumbled feta cheese (1 ounce)
    • 2 teaspoons extra-virgin olive oil
    • 1 tablespoon red-wine vinegar

Directions

  1. In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
  2. Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

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