Nutrition Experts

Couscous Salad


1 cup whole wheat couscous
1 cup water
1 zucchini, chopped in squares
15 oz. canned chickpeas
Juice of ½ lemon
1 cup tomatoes, chopped
1/2 teaspoon salt
1/3 teaspoon pepper
3 tablespoons olive oil
1 teaspoon dried basil
1 tablespoon fresh parsley


1.Bring the water to a boil.
2.Stir in the couscous.
3.Cover the pan and wait 10 minutes or until the water is all gone.
4.Fluff the cooked couscous with a fork.
5.Add ½ tablespoon olive oil in a frying pan and heat over medium-heat.
6.Add the chopped zucchini and cook until soft.
7.In a large bowl, add the rest of the olive oil, the couscous, salt, pepper, lemon juice and herbs. Mix well.
8.Add the tomatoes, chickpeas and cooked zucchini. Mix all together.
9.Serve cool or at room temperature.