Prep 30 mins
Cook 0 mins
This is a Recipezaar 2005 adoptee. It's a healthy, light main dish salad, that can easily be made vegetarian by using the vegetable stock. I omit the raisins as I can't stand them in savory dishes, but my daughter adds them to hers, so I left them in the ingredient list.
- 2 cups good chicken stock or 2 cups vegetable stock
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon turmeric
- 1 cup couscous
- 1 medium carrot, cut into 1/4 inch dice
- 1 small red onion, cut into 1/4 inch dice
- 1 small red bell pepper, cut into 1/4 inch dice
- 1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
- 1 small sweet crisp apple, cut into 1/4 inch dice
- 1⁄3 cup currants (optional) or 1⁄3 cup raisins (optional)
- 1 -2 cup canned chick-peas, rinsed and drained
- 1⁄2 lemon, juice of, fresh
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste
- In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
- Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
- Cover the pot tightly, remove from the heat and let stand for 15 minutes.
- Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
- Then fluff again, rubbing with your fingers to break up any lumps.
- Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
- Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
- Cover and refrigerate for several hours or up to 3 days.
- Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.
Really good directions. Yummy salad. I added a Tbsp. of olive oil, thought it wouldn’t be enough, but the next day it came to life, and really tasted great. Amazingly healthy and tasty without much oil! Was a very good lunch entree but it received rave reviews when I served it with grilled chicken.
Simply delicious. A great combination of ingredients which all come together in a bowl. I made a couple small modifications: I omitted the carrots, used garlic olive oil, added the zest of the lemon, and used fresh ginger. This will taste even better tomorrow. It's chilling in the fridge right now. I will be making this the next time I need to bring a salad to a buffet.