Whole Wheat Couscous Salad with Chickpeas

Salad

1¼cup

(300 mL) stock or water

1cup

(250 mL) whole wheat couscous

19oz

(540 mL) can chickpeas, drained and rinsed

1cup

(250 mL) diced red pepper

1cup

(250 mL) grated carrot

¼cup

(50 mL) chopped fresh parsley or coriander, or both (optional)

½cup

(125 mL) crumbled feta cheese

Dressing

1

garlic clove, pressed or minced

1/8tsp

(0.5 mL) salt

½tsp

(2 mL) prepared Dijon mustard

2tbsp

(30 mL) olive oil

¼cup

(50 mL) lemon juice

1tbsp

(15 mL) balsamic vinegar

freshly ground black pepper

1.

In a medium pot, bring stock or water to a boil. Turn off heat. Add couscous, stir, cover and set aside for 5 minutes.

2.

In a small bowl, mash garlic and salt together with a fork. Add mustard, oil, lemon juice, balsamic vinegar and pepper. Whisk until smooth and creamy. Fluff the cooked couscous and transfer to a large bowl, adding chickpeas, red pepper, carrot and parsley and/or coriander. Toss to mix with dressing. Arrange on a plate or salad bowl and sprinkle feta cheese on top. (If there's time, chill for an hour before serving.)