Low Fat Chickpea & Couscqus Salad Recipe

Ingredients

3/4 cup couscous or bulgur

1/3 cup walnuts or pine nuts

15 ounces chickpeas, drained and rinsed

1 cucumber, peeled

-- seeded and diced

1 1/2 cups chopped fresh parsley

1/3 cup thinly sliced scallions

2 tablespoons chopped fresh tarragon

1 teaspoon freshly grated lemon zest

2 cloves garlic, peeled

1/2 teaspoon salt

-- plus more to taste

Method

3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 teaspoon paprika freshly ground black pepper, to taste tarragon-yogurt dressing, see recipe 1.

In a large bowl, cover couscous (or bulgur) with warm water.

Let stand until tender, 15 to 30 minutes.

Drain in a sieve, gently pressing out excess water.

Return to mixing bowl.

2.In a small dry skillet, toast walnuts (or pine nuts) over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven).

Let cool, then coarsely chop.

3.Add chickpeas, cucumber, parsley, scallions, tarragon, lemon zest and nuts to couscous.

Toss to combine.

4.With the side of a chef's knife, mash garlic with 1/2 teaspoon salt.

Transfer to a small bowl; whisk in lemon juice, oil and paprika.

Toss lemon dressing with salad.

Season with salt and pepper.

Serve, passing Tarragon-Yogurt Dressing separately.

MAKES ABOUT 7 CUPS, FOR 6 SERVINGS.

290 calories per serving; 11 grams protein; 11 grams fat(1.

3 grams saturated fat); 38 grams carbohydrate; 590 mg sodium; 1 mg cholesterol; 9 grams fiber.

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