Low Fat Chickpea Couscous Salad Recipe

Low Fat Chickpea Couscous Salad Recipe

Ingredients

• 3/4 cup couscous or bulgur
• 1/3 cup walnuts or pine nuts
• 15 ounces chickpeas, drained and rinsed
• 1 cucumber, peeled, seeded and diced
• 1 1/2 cups chopped fresh parsley
• 1/3 cup thinly sliced scallions
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon freshly grated lemon zest
• 2 cloves garlic, peeled
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon paprika
• freshly ground black pepper, to taste
• tarragon-yogurt dressing, see recipe 1

Method

1. In a large bowl, cover couscous (or bulgur) with warm water.
2. Let stand until tender, 15 to 30 minutes.
3. Drain in a sieve, gently pressing out excess water.
4. Return to mixing bowl.
5. In a small dry skillet, toast walnuts (or pine nuts) over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven).
6. Let cool, then coarsely chop.
7. Add chickpeas, cucumber, parsley, scallions, tarragon, lemon zest and nuts to couscous.
8. Toss to combine.
9. With the side of a chef’s knife, mash garlic with 1/2 teaspoon salt.
10. Transfer to a small bowl; whisk in lemon juice, oil and paprika.
11. Toss lemon dressing with salad.
12. Season with salt and pepper.
13. Serve, passing Tarragon-Yogurt Dressing separately.

MAKES ABOUT 7 CUPS, FOR 6 SERVINGS.

1. Calories per serving; 11 grams protein; 11 grams fat1 grams saturated fat; 38 grams carbohydrate; 590 mg sodium; 1 mg cholesterol; 9 grams fiber

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