Here is a dish for those vegetarians at your party.  It’s light, healthy and sooooo good!

CHICKPEA-VEGETABLE COUSCOUS

What you need:

• 5 1/2 cups low-sodium, fat-free vegetable broth divided.
• 1 1/2 cups sliced carrot sticks
• 1 1/4 cups sliced butternut squash
• 1 cup trimmed and cut fresh green beans
• 1/2 cup thinly slices red bell pepper
• 1/2 cup plain couscous
• 1 (15-oz) can chickpeas, rinsed and drained.
• 1 tsp. freshly grated lemon peel
• 1/3 cup raisins (optional)
• fresh italian (flat-leaf) parsley  (optional)

WHAT YOU NEED TO DO:

1. In a medium saucepan bring 4 cups of the broth to a boiling.  Add carrots and squash.  Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.

2. Cook couscous in remaining 1 1/2 cups broth according to package directions.  Transfer into a large bowl.  Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix GENTLY.  Toss with raisins and parsley, if desired and serve!

I love this dish, especially on hot days.  I think your guests will enjoy it too!

photo credit: Mr Michael Phams

Let us know if you try this recipe or have any other suggestions, we love hearing from you!  Until next time…..

xo

Food Diva

Tags: bbq, chickpea-vegetable couscous, chickpeas, couscous, greenbeans, memorial day, recipe, salad, summer, vegetarian