Vegetable Couscous Salad Recipe
This is a wonderful recipe for a healthy Middle Eastern salad using couscous.
1 1/2 cups uncooked couscous
2 cups boiling water
1/4 teaspoon salt
1 cup canned garbanzo beans, rinsed and drained
1/2 cup pesto
3 tablespoons lemon juice
1/8 teaspoon pepper
2 medium green onions, thinly sliced
1 medium tomato, seeded and chopped
1 can (15-16 oz.) kidney beans, rinsed and drained
4 cups cooked broccoli spears
Place couscous in medium bowl. Add boiling water and salt; stir well.
Cover and let stand 5 minutes or until water is absorbed.
Stir in remaining ingredients except broccoli.
Serve over broccoli.