Lunch

Chickpea and Broccoli Couscous Salad is for Lunch.

Chickpea and Broccoli Couscous Salad takes 20 minutes to prepare.

Chickpea and Broccoli Couscous Salad takes 15 minutes to cook.

Chickpea and Broccoli Couscous Salad makes 2 servings.

The ingredients for Chickpea and Broccoli Couscous Salad are:

1/2 cup dry couscous
5 oz small broccoli florets (150)
0.5 cup chickpeas
2 Tbs olive oil
1 Tbs red wine vinegar
4 cups of water to cook broccoli

1Tbs raisins (optional not included in stats)

Here is how you make Chickpea and Broccoli Couscous Salad:

- Prepare couscous as per package instructions using olive oil and adding red wine vinegar.- Using 4 cups of water bring to the boil, add broccoli and allow to cook for few minutes. Then drain and rinse with water. - Add broccoli to the couscous and add all the other ingredients. Mix well, season with salt and pepper as required. Add lemon/lime slices, raisins to garnish. Serve with a side of salad.This will give you two servings. One for meal, and one for left overs. Makes a perfect portable lunch for next day.Number of Servings: 2Recipe submitted by SparkPeople user FEED_ME_SHOES.

The nutritional information for Chickpea and Broccoli Couscous Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 359.6

• Total Fat: 14.7 g
• Cholesterol: 0.0 mg
• Sodium: 206.3 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 6.7 g
• Protein: 10.2 g