Chickpea Grapefruit Infused Couscous Salad
Florida Citrus Team
10 side servings
A fresh and tangy salad to enjoy along grilled chicken or roasted pork. Delicious enough on its own to refresh your palate and sing out a citrusy flavour.
375 mL (1 ½ cups) Florida grapefruit juice
25 mL (2 tbsp) liquid honey
2 cloves garlic, minced
300 mL (1 ¼ cups) whole wheat couscous
1 can (540 mL/19 oz) chickpeas, drained and rinsed
1 red pepper, diced
Half English cucumber, diced
50 mL (1/4 cup) chopped fresh mint
15 mL (1 tbsp) apple cider vinegar
10 mL (2 tsp) canola oil
1. Bring grapefruit juice, honey and garlic to boil in a saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.
2. Fluff with fork into a large bowl. Stir in chickpeas, pepper, cucumber and mint.
3. Add vinegar and oil to couscous mixture and stir to combine.
Tip: For added tang and zip add another 1 tbsp (15 mL) of the apple cider vinegar to the salad.
Nutritional Information per serving:
Total fat: 2g
Saturated fat: 0g