Vegetarian

Cucumber chickpea couscous is for Lunch.

Cucumber chickpea couscous takes 15 minutes to prepare.

Cucumber chickpea couscous takes 2 minutes to cook.

Cucumber chickpea couscous makes 6 servings.

The ingredients for Cucumber chickpea couscous are:

1 cup Couscous (dry)
1 serving english cucumber - 1 whole (by TINAT51796)
1 cup GOYA Chick Peas (Garbonzo Beans)
2 serving Green Onion (fresh-1 stalk)
6 oz Kirkland Chicken Stock
10 fl oz Water, tap
2 serving Garlic - minced (1 tsp) (by ELLERCADE)
9 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp)
1 lemon yields Lemon Juice
1 tbsp Balsamic Vinegar
1 tsp Dried Mint (by BHAM-MAMA)
.5 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh

Here is how you make Cucumber chickpea couscous:

Cut everything up and mix together. I let it sit overnight in the fridge in a container so the flavors would meld and the couscous would absorb the extra liquid.Serving Size: 6 - 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user FITFORME17.

The nutritional information for Cucumber chickpea couscous is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.9

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 179.6 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 3.9 g
• Protein: 6.4 g

The dietary needs meet for Cucumber chickpea couscous is Low Fat