Mediterranean Couscous Salad with Chickpeas

Recipe - The Fairway Market Corporate

Prep Time15 Minutes

Servings4

Cook Time10 Minutes

Ingredients

2 tbs I Can’t Believe It’s Not Butter!® Vegan

1/2 cup red onion

2 cloves garlic

1 cup whole wheat couscous

1 1/2 unsalted vegetable stock

15 oz low sodium chickpeas

2 tbs lemon juice

2 tbs chopped fresh oregano

2 cups chopped cucumber

1 cup halved grape tomatoes

Directions

1. In medium saucepan, melt I Can’t Believe It’s Not Butter! Vegan and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.

2. Add broth and bring to a boil. Remove from heat and let stand 5 minutes.

3. Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

15 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

2 tbs I Can’t Believe It’s Not Butter!® Vegan

I Can't Believe It's Not Butter! It's Vegan 45% Vegetable Oil Spread, 15 oz

Add I Can't Believe It's Not Butter! It's Vegan 45% Vegetable Oil Spread, 15 oz to Favorites.Add I Can't Believe It's Not Butter! It's Vegan 45% Vegetable Oil Spread, 15 oz to Favorites.

$6.99$0.47/oz

1/2 cup red onion

Red Onion

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$1.24 avg/ea$1.99/lb

2 cloves garlic

Fresh Garlic

Add Fresh Garlic to Favorites.Add Fresh Garlic to Favorites.

$1.12 avg/ea$4.49/lb

1 cup whole wheat couscous

Near East Parmesan Couscous Mix, 5.9 oz

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$2.99$0.51/oz

1 1/2 unsalted vegetable stock

Kitchen Basics Unsalted Vegetable Stock, 32 oz

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$3.99$0.12/oz

15 oz low sodium chickpeas

Goya Chick Peas, 16 oz

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$2.79$0.17/oz

2 tbs lemon juice

Sicilia Original Lemon Juice, 4 fl oz

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$1.49$0.37/fl oz

2 tbs chopped fresh oregano

Wholesome Pantry Organic Herbs Oregano, 0.66 oz

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$2.99$4.53/oz

2 cups chopped cucumber

Fresh Cucumber, 1 each

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$1.50

1 cup halved grape tomatoes

Cherry Tomatoes, 1 ct, 1 each

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$4.99

Directions

1. In medium saucepan, melt I Can’t Believe It’s Not Butter! Vegan and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.

2. Add broth and bring to a boil. Remove from heat and let stand 5 minutes.

3. Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.