Couscous and Garbanzo Bean Salad

  • Yield: 6 servings
  • Prep: 30 minutes
  • Cook: 15 minutes


1 3/4cups (14 ounces) fat-free, less-sodium chicken broth
1/4cup water
1 1/3cups whole-wheat couscous (7 1/2-ounce box)
1/2cup chopped dried dates
5tablespoons olive oil
2/3cup fresh lemon juice
1 1/2teaspoons cinnamon
1/2teaspoon salt
-- Freshly ground black pepper
1cup roughly chopped red bell pepper
1/2cup minced red onion
1-- (15-ounce) can garbanzo beans, drained and rinsed
1/2cup shelled pistachio nuts, coarsely chopped
1/3cup finely chopped fresh mint
-- Mint sprigs and lemon slices (optional)


  1. Combine chicken broth and water in a medium saucepan. Bring to a boil. Add couscous, cover, and remove from heat. Let stand 5 minutes. Stir in dates with a fork and replace lid for at least 3 minutes to soften dates.
  2. Whisk together olive oil, lemon juice, salt and pepper in a large serving bowl. Add couscous and toss to coat.
  3. Stir in red pepper, onion, beans, pistachios and mint. Garnish with mint sprigs and lemon, if using. Serve at room temperature.

Recipe by Serena Ball.

Nutritional Info *per serving

  • Calories 459
  • Fat 17g
  • Saturated Fat 2g
  • Cholesterol 0g
  • Sodium 575mg
  • Carbohydrate 69g
  • Fiber 12g
  • Sugars 17g
  • Protein 14g