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.