Couscous and Chickpea Salad

 

Ingredients

• 1 cup finely chopped kale

• ¾ cup cooked whole-wheat couscous 

• ⅔ cup rinsed canned chickpeas

• 4 tablespoons basil vinaigrette 

• Directions

  1. Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.

  2. 
     

  3. Whole-Wheat Couscous

  Ingredients

  • ⅔ cup water

  • ½ cup whole-wheat couscous

  • Directions

    1. Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.

    2. 
       

    3. Basil Vinaigrette

    4. Ingredients

       • 1 small shallot, peeled and quartered

       • ½ cup loosely packed fresh basil leaves

       • ¼ cup extra-virgin olive oil

       • 3 tablespoons red-wine vinegar

       • 2 teaspoons honey or agave syrup

       • 2 teaspoons Dijon mustard

       • ½ teaspoon ground pepper

       • ¼ teaspoon salt

       • Directions

         1. Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.