(upbeat music) – Hello, today I'msharing a recipe I really love because it is soversatile, so flavorful, and you don't need to turnon the oven or the stove.
We're making MediterraneanCouscous Salad with Chickpeas which can be served warm for dinner or packed up for lunch the next day.
I have here some whole wheat couscous.
It looks like this before it's cooked.
It's basically wheatgranules made from semolina, the same type of wheat used to make pasta.
Now, just like pasta, you need to look for wholewheat on the package to make sure you are buying a whole grain.
What I love about wholewheat couscous is that it cooks up super fast and can be used in so many ways.
So, to cook it I've alreadyheated up one and a quarter cups of boiling water.
You can use your microwave, a small sauce pan, a teapot to boil the water.
And I'll pour it into this heat-proof bowl with one cup of uncookedwhole wheat couscous.
I'll stir it, and cover it with plastic wrap, and let it sit for 10 minutes.
Talk about easy cooking, as my couscous cooks, let's get together the rest of the ingredients.
To this bowl I'm addingtwo cucumbers that I've peeled and chopped into about one inch pieces like this.
Next, I have purple grapesthat I've cut in half, and I'll add those in, you can use purple grapes or green grapes, I just usually buy what's on sale.
The grapes add a nicesweetness to this dish.
Now, here are threegreen onions, which are also called scallions, thatI've already chopped up.
And in they go.
That's about a quarter of a cup.
My couscous is done cooking.
And I'm going to fluff it with a fork.
And add it to our bowlof fruits and veggies.
Now, we have just a fewmore ingredients to make this whole grain salad really shine.
I have one fifteen and a half ounce can of low-sodium chickpeas, alsocalled garbanzo beans, which I drained and rinsed well with water in a colander to getrid of some of the salt.
Next, I have a third of acup of pitted black olives from a can which I've drained and rinsed.
You could also use Kalamatta olives which are usually in a jar.
If you or someone else in your family doesn't like olives, justserve them on the side, or leave them out completely.
Next, in goes twotablespoons of dried parsley, or you can use a quarter cup of chopped fresh italian parsley.
I usually only buy thefresh if I know I can use the extra for another recipe.
Next, one and a half tablespoonsextra virgin olive oil, or you could use canola oil.
Then, one tablespoon of lemon juice, which is from about half ofa medium sized lemon.
Now, I'm going to carefullymix this all together.
This is really looking delicious.
Ok, our couscous saladis now ready to serve.
I'm dishing out about onefourth of the salad here.
One more spoonful.
And I'll top each servingwith one tablespoon of reduced fat feta cheese.
Both the feta cheese and the olives bring a savory flavor to this salad.
Now, I'm going to dig in and until next time, enjoy your heart healthy cooking.