Ingredients:

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

Directions:

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:

Calories: 178

Protein: 6g

Total fat: 2g

Saturated fat: 0g

Cholesterol: 0mg

Carbohydrates: 35g

Fibre: 5g

Sodium: 98mg

Potassium: 263mg