Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
- 1 cup finely chopped kale
- ¾ cup cooked whole-wheat couscous (see associated recipe)
- ⅔ cup rinsed canned chickpeas
- 4 tablespoons Basil Vinaigrette (see associated recipe)
- Step 1
Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.
Easy Whole-Wheat Couscous
Serving Size: 2 2/3 cups Per Serving: 481 calories; protein 17.3g; carbohydrates 67.6g; dietary fiber 13.4g; sugars 4.4g; fat 16.7g; saturated fat 2g; vitamin a iu 1939.1IU; vitamin c 20.6mg; folate 160mcg; calcium 112.6mg; iron 3.9mg; magnesium 66.6mg; potassium 491.3mg; sodium 282.5mg; thiamin 0.1mg; added sugar 3g. Exchanges:
4 starch, 2 1/2 fat, 1 lean-protein, 1/2 vegetable