Tomato Couscous Salad
By Mary McDougall
Here is another fast and delicious use for summer tomatoes.
Serves: 2-4
Prep Time: 10 min
Cook Time: 5 min
Ingredients
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
Directions
1
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.
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