Couscous and Chickpea Salad

4 servings

Ingredients
250 ml (1 cup) low-sodium chicken broth
125 ml (1/2 cup) dry couscous
1 garlic clove, chopped
5 ml (1 teaspoon) paprika
5 ml (1 teaspoon) cumin
5 ml (1 teaspoon) chili powder
750 ml (3 cups) canned chickpeas, drained and rinsed
1 litre (4 cups) baby spinach
2 large carrots, grated
1 sweet red pepper, cut into strips
60 ml (1/4 cup) feta, crumbled
Salt and pepper, to taste

Dressing
37.5 ml (2 ½ tablespoons) olive oil
30 ml (2 tablespoons) white wine vinegar
Juice from half a lemon
60 ml (1/4 cup) fresh parsley, chopped
Salt and pepper, to taste

Each serving of this recipe contains:
430 calories / 63 g carbs / 14 g fat / 20 g proteins / 10 g fiber

Directions

1. In a large pan, bring the chicken broth to a boil, and then add the couscous, garlic, paprika, cumin, and chili powder. Add salt and pepper. Turn off the oven, cover, and let simmer for 5 minutes. Let cool.
2. In a large salad bowl, add the chickpeas, spinach, carrots, sweet red pepper, and feta. Once the couscous is back to room temperature, add it to the salad.
3. For the dressing, mix all the ingredients together, and add it to the salad. Mix thoroughly.

Bon appétit!

Couscous and Chickpea Salad is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014