Pistachio Couscous Salad
2 cups lower sodium vegetable or chicken broth
1 Tbsp diced dried onion
1½ cup couscous
15 ounce can chickpeas (garbanzo beans), rinsed and drained
¼ cup white balsamic vinegar (or white wine vinegar)
¼ cup extra virgin olive oil
1 Tbsp honey or agave nectar
½ tsp ground black pepper
¼ tsp dried basil
¼ cup shelled and diced pistachios
Bring the broth and onion to a boil in a medium saucepan, add in the couscous. Take off the heat, cover tightly and let sit for 10 minutes. Fluff up the couscous with a fork into a large bowl, toss with the chickpeas.
Whisk the dressing in a small bowl. Pour the dressing over the salad and toss to coat. Let chill overnight, stir in the nuts and then pack into lightweight sandwich containers (such as Glad or Ziploc brand ones) with tight-fitting lids.
Makes 2-3 large portions.
If vegetable broth and agave are used this recipe is vegan friendly.