Wednesday, March 10, 2010

Basil Couscous and Garbanzo Bean Salad

This is what I am eating for lunch today.....something I just whipped up with the things I found in the pantry that I guess I will call: Basil Couscous and Garbanzo Bean Salad

1 box Near East Basil & Herb Couscous
1 can organic Garbanzo beans (drained and rinsed thoroughly)
1 can diced Italian tomatoes (drained)
3/4 cup organic sweet corn (frozen)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon dried basil
1/8 teaspoon garlic salt

1. Cook couscous according to directions on the back of the box, omitting the olive oil.
2. Combine the tomatoes and beans in a medium bowl. Stir in the couscous.
3. In the same pot that you cooked the couscous, cook the corn over low heat in 1 tablespoon of water. Cook 3 minutes and add to the medium bowl (liquid included). Add spices and mix thoroughly.
4. Put the salad uncovered in the fridge for atleast 30 minutes! Enjoy's pretty healthy for you =0)


  1. I'm not a big fan of Garbanzo beans so I don't know if I would like that...But everything but Garbanzo beans looks and sounds good.

  2. yummy, chick peas and couscous always hits the spot!