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Israeli Couscous and Chickpea Salad
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50 Min
Prep : 20 Min Cook: 30 Min
A delicious salad with a Middle Eastern touch that would pair nicely with chicken, lamb or beef kabobs.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup Israeli couscous, cooked, cooled
2
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
3
1/2 cup chopped Kalamata olives
4
1/2 cup chopped drained canned artichoke hearts
5
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
6
1/2 cup Renée's Mediterranean Greek Vinaigrette
7
1/2 cup thinly sliced fresh basil leaves
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How do I make it ?
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Step 1
Combine all ingredients except vinaigrette and basil in large bowl. Step 2
Add vinaigrette; mix lightly. Let stand 30 min. Step 3
Stir in basil before serving. Kraft Kitchen Tips!
Variation
Prepare using green olives and/or substituting chopped fresh parsley for the basil.
Special Extra
Serve with lemon wedges.
Make Ahead
This flavourful salad can be prepared ahead of time. Refrigerate up to 4 hours before serving. For best results, let stand at room temperature 30 min. before stirring in the basil and serving.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 440 mg
19 %
Carbohydrate 45 g
Fibre 7 g
Sugars 1 g
Protein 10 g
Vitamin A
4 %
Vitamin C
10 %
Calcium
6 %
Iron
15 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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