By: Absolute Nutrition Counseling
Ingredients
- 1 cup dry whole wheat couscous
- 1 cup water or low-sodium broth
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup chickpeas (rinsed and drained)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh mint (chopped)
Dressing
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1 garlic clove, minced
- Salt and pepper. to taste
Instructions
- Prepare the couscous according to the package using water or broth. Then let it sit for 5 minutes. Fluff with a fork and cool.
- In a bowl, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper.
- In a large bowl, combine couscous, arugula, tomatoes, cucumber, red onion, chickpeas, herbs, and feta.
- Pour dressing over the salad and toss gently. Serve immediately or chill.
TIP: This is a great side dish to an entree. It pairs great with a protein such as chicken or salmon.
Why We Love This Recipe:
1. Fiber and Plant-based Protein:
Couscous and chickpeas provide fiber and protein to this recipe, making it more satisfying and supporting digestion, promoting fullness, and helping maintain steady energy levels throughout the day.
2. Heart-healthy Fats:
Olive oil provides monounsaturated fats that support heart health and help improve cholesterol levels.
3. Antioxidants:
Arugula, tomatoes, fresh herbs, and lemon juice are rich in antioxidants that help reduce inflammation and support overall health.
Nutrition Facts
- Serving Size: 1 1/2 cup (1/4 of recipe)
- Calories: 260 kcal
- Carbs: 36 g
- Fiber 5G
- Protein: 9 g
- Fat: 9 g
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