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Warm Sun-Dried Tomato Couscous Salad

What you need: 

1 cup whole wheat couscous, dry and uncooked
1 cup vegetable broth
1 clove garlic, minced
2 teaspoons olive oil
1/3-1/4 cup chopped sun-dried tomatoes
1/2 of a 14-oz can of chickpeas
1/4 cup chopped green olives
2 tablespoons lemon juice
liberal amounts of dried basil
liberal amounts of dried parsley
salt to taste

What you do: 

Place the broth, garlic, and olive oil in a saucepan until it boils. Add the couscous; remove from heat and cover for 5 mins.
After the 5 mins, fluff the couscous with a fork; add remaining ingredients and stir.
I was surprised by how easy and good this was. I'm sure it would be just as good with black olives and even better with fresh basil & parsley. Add extra tomatoes and olives if you want; you may have to reduce the amount of lemon juice (I just splashed it in, didn't measure.)
Tastes best warm.

Preparation Time: 
15 mins
Cooking Time: 


We just made this and it was really good. It sounded good, but it was better than expected.

We forgot to pick up olives, but the veggie broth we got was salty enough that they would have been overkill. We didn't need to add any additional salt either. Great recipe, and filling enough for a main dish.

thanks! ;)b ;)b ;)b


i made this tonight using fresh basil and parsley. added a little sea salt and some balsamic vinegar. wonderful!

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