• 2 Ratings

Serve this chickpea and couscous recipe for a light vegetarian lunch or a picnic-perfect side dish. An easy homemade Yogurt-Mint Salad Dressing makes this couscous salad creamy and refreshing all at once.

Source: Better Homes and Gardens
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Baby Spinach, Couscous, and Bulgur Platter

Ingredients

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Directions

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  • In medium saucepan combine broth, bulgur, cumin, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grain mixture. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Cover and chill for 2 to 24 hours or until completely chilled.

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  • Meanwhile, prepare the Yogurt-Mint Salad Dressing.

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  • To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. Drizzle dressing evenly over the salad.

Nutrition Facts (Baby Spinach, Couscous, and Bulgur Platter)

354 calories; 9 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 2 mg cholesterol; 1318 mg sodium. 635 mg potassium; 58 g carbohydrates; 10 g fiber; 10 g sugar; 13 g protein; 0 g trans fatty acid; 3839 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 3 mg iron;

Yogurt-Mint Salad Dressing

Ingredients

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Directions

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  • In a small bowl stir together yogurt, salad dressing, mint, and pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0