Couscous and Vegetable Salad

Ingredients:

11/2 cups water 4 teaspoons olive oil 1 cup whole-wheat couscous 3/4 cup canned chickpeas (drained and rinsed; reserve liquid) 1 cup diced cucumber 1 small tomato (chopped) 1 small red bell pepper (cored, seeded and chopped) 3 tablespoons currants 2 tablespoons finely chopped fresh chives 2 tablespoons chopped walnuts 4 teaspoons lemon juice 1/4 teaspoon crushed, dried thyme 1/4 teaspoon crushed, dried marjoram

Instructions:

In a medium saucepan over high heat, bring water, salt and 1 teaspoon olive oil to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Transfer couscous to a large bowl. Add chickpeas (without liquid), cucumber, tomato, bell pepper, currants, chives and nuts. Toss gently to mix. In a small bowl, whisk together lemon juice, thyme, marjoram and remaining 1 tablespoon (15 mL) oil. Add 3 tablespoons reserved chickpea liquid. Mix and pour over salad. Toss to mix well.

Serves 4.

Nutrition information: Nutrition facts per serving: 211 calories; 8 fat g; 33 percent calories from fat; 30 g carbohydrates; 6 g protein; 4 g dietary fiber

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