Tomato Couscous Salad

Prep: 10 minutes Rest: 10 minutes


Here is another fast and delicious use for summer tomatoes.


  • 1 cup uncooked whole wheat couscous
  • 1 1/2 cups boiling water
  • 2 tomatoes, chopped
  • 15 ounce can garbanzo beans, drained and rinsed
  • 4 green onions, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh basil, chopped
  • freshly ground pepper


Place the couscous in a bowl and pour the boiling water over it. Stir, cover and let rest for 5 minutes. Transfer to a strainer to drain off any excess water. Return to bowl, add remaining ingredients and toss gently to mix. Let rest another 5 minutes to allow flavors to blend. Serve at once or refrigerate for later use.

Hint: Serve on lettuce leaves for a beautiful presentation.