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  • Summer Couscous Salad


    This one is for Whitney. I gave her the ingredients list of the last version of this salad when I made it, but here is the “official” recipe.

    Summer Couscous Salad With Heirloom Tomatoes
    Serves 6-8

    1 1/2 cups whole wheat couscous
    2 1/2 cups chicken broth
    2 tablespoons dried basil
    1/2 cup chopped fresh parsley
    3 tablespoons extra virgin olive oil
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 tablespoon of lemon juice
    1 tablespoon of balsamic vinegar
    3 cups chopped heirloom tomatoes (or halved cherry or grape tomatoes)
    1 15-oz. can of garbanzo beans, rinsed and drained

    1. In a medium saucepan, bring the chicken broth to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork.
    2. In a large bowl, combine the basil, parsley, olive oil, salt, pepper, lemon juice and balsamic vinegar, and stir with a whisk.
    3. Add the couscous, tomatoes and garbanzo beans to the dressing and toss. Taste and add more salt and balsamic vinegar to taste.