Spicy Couscous and Chick Pea Salad

Spicy Couscous and Chick Pea Salad

Enjoy this easy couscous, Chick Peas and vegetable salad that’s ready in just 20 minutes. Perfect side for any meal!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

Salad
1/2
cup uncooked whole wheat couscous
1 1/2
cups water
1/4
teaspoon salt
1
can (15 oz) Chick Peas or garbanzo beans, drained, rinsed
1
can (14.5 oz) diced tomatoes and green chiles, undrained
1/2
cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2
tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
Dressing
3
tablespoons olive oil
1
teaspoon ground coriander
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
  1. Cook couscous in water with 1/4 teaspoon salt as directed on package.
  2. Meanwhile, in medium bowl, mix Chick Peas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
  3. Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
Makes 4 servings (1­ cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Edamame is the Japanese name for fresh green soybeans—tasty, bright little green gems that are high in protein. You can buy them frozen, usually in their fuzzy green pods.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 290mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 9g,
    • Sugars 4g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.