Ingredients
Coarse salt and ground pepper
1/3 cup whole-wheat couscous
1 cup small broccoli florets (2 ounces)
1/2 cup canned chickpeas, drained and rinsed
2 tablespoons golden raisins
1/4 cup crumbled feta cheese (1 ounce)
2 teaspoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Preparation
In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.
Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.
