Mediterranean Chickpea with Couscous Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups uncooked couscous | For vegan: use vegan pasta |
| 2 1/2 cups low sodium vegan chicken broth | |
| 2 (15 oz. cans) chick peas (garbanzo beans) | Drained and rinsed |
| 1 cup cherry tomatoes, quartered | Washed, trimmed and quartered |
| 1 cup cucumbers, seeded and chopped | Washed, seeded and chopped |
| 8 oz. mozzarella cheese, cut into 1/2 inch cubes | For vegan: use vegan mozzarella cheese |
| 1 small red onion, finely chopped | Washed, peeled and finely chopped |
| 2 tablespoons parsley flakes | |
| 1/4 cup lemon juice | |
| 2 tablespoons olive oil | |
| 1/2 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring broth to a boil in a large sauce pan and stir in the couscous. | |
| 2 | Cover the pot and remove from heat. | |
| 3 | Let stand for 5 minutes. | |
| 4 | In a large bowl, whisk together the olive oil, lemon juice, vinegar, parsley and pepper. | |
| 5 | Add chick peas, tomatoes, cucumbers, mozzarella and red onion. Toss to coat. | |
| 6 | Fluff the couscous well, breaking up any chunks. | |
| 7 | Add to the bowl with the vegetables and mix well. | |
| 8 | Refrigerate until ready to serve. |
