Today Christina is making a delicious cous cous salad with tomatoes and chick peas. It is perfect for lunch.

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Couscous Salad with Chick Peas and Tomatoes

Ingredients:
1 ½ cups of vegetable broth 4 Tablespoons minced red onions
1 ½ cups water 4 Tablespoons chopped fresh parsley
1 ½ cups uncooked couscous 2 Tablespoons red wine vinegar
1 can chick peas, rinsed and drained 2 Tablespoons fresh lemon juice
2/3 cup chopped seeded plum tomatoes 2 Tablespoons Extra-virgin olive oil
3 oz. feta cheese, crumbled ¼ teaspoon salt
4 Tablespoons chopped pitted black olives Dash of black pepper

Preparation:
Bring vegetable broth and water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

Combine cooked couscous and remaining ingredients in a large bowl.

Yields: 12 servings (3/4 cup each).

Nutritional Information:
181 calories 5.5 grams protein
31% calories from fat 25.8 grams carbohydrates
6.2 grams fat 2.7 grams fiber
1.7 grams saturated fat 6 mg. cholesterol
373 mg. sodium 56 mg. calcium