Ingredients
1/2
cup uncooked whole wheat couscous
1 1/2
cups water
1/4
teaspoon salt
1
can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1
can (14.5 oz) diced tomatoes and green chiles, undrained
1/2
cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2
tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
3
tablespoons olive oil
1
teaspoon ground coriander
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
Preparation
Cook couscous in water with 1/4 teaspoon salt as directed on package.
Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
