Easy and delicious warm couscous salad with garlic, olive oil and tons of vegetables and chickpeas.
For the Couscous:
1 1/2cupschicken broth or water
1tspEACH: salt, garlic powder
ground black pepper
1 to 2tbspolive oil
For the Salad:
12ouncescanned garbanzo beans, chickpeas, drained
1large avocado, diced
1large tomato, diced
2green scallions, diced
1medium zucchini, diced
zest from 1 lemon
salt and pepper, to taste
First, prepare the couscous for the salad. Bring the broth or water to a simmer in a medium-sized saucepan. Add in the couscous, salt, garlic powder, a bit of ground black pepper and olive oil. Stir to combine all the ingredients, then bring the couscous to a simmer over medium heat. Cover and cook over low heat for another 15 to 17 minutes, until the water has been absorbed. Fluff the couscous with a fork and keep warm.
Meanwhile, prepare the veggies. Dice the avocado, tomato, scallion and zucchini into pea-sized pieces and place into a large bowl. Drain the chickpeas and add those to the bowl.
Add the warm, prepared couscous, along with the olive oil and lemon zest. Season the salad to taste with salt and pepper and toss all the ingredients together. Serve warm.