Sunday, July 24, 2011
1 1/2 cups couscous, cooked
2 cans chickpeas or black beans, rinsed and drained (using one of each creates added color, texture and flavor)
1/4 to 1/2 cup parsley or cilantro, chopped
3 green onions or 1/2 cup purple onion, finely diced
1 cup grape tomatoes, cut into halves
1/2 cup celery, diced
1/4 cup seedless Greek or pimento stuffed green olives, chopped (optional)
2 cloves garlic, finely minced
1 tablespoon freshly squeezed lemon or lime juice
2 tablespoon olive oil
Salt & pepper to taste
Prepare the couscous; fluff after it has set for 5 minutes and then allow it to cool completely. Place the cooled couscous in a medium bowl; add chickpeas, parsley, onions, grape tomatoes, celery and olives; toss thoroughly. Combine garlic, lemon juice and olive oil; drizzle over salad and toss thoroughly. Season to taste with salt and pepper.
This can be eaten immediately or it will keep in the refrigerator for several days. Yield: 6 servings
Note: Chicken, ham or pork can be added to transform this side salad into a main dish salad, in which case it will yield 4 servings.~~~~~~~~~~
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