Prep 20 mins
Cook 40 mins
A nice summertime full-meal salad. Serves 2 for a main course, or 4 small sides.
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 small celery rib, finely chopped
- 1 cup couscous
- 1 1⁄2 cups water
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup plain fat-free yogurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh gingerroot, peeled and minced
- 1 garlic clove, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ground black pepper, to taste
- 1⁄2 cup dried cranberries (or raisins)
- 1⁄2 cup canned chick-peas, rinsed and drained
- 1⁄2 cup red bell pepper, seeded and chopped
- 1⁄2 cup green bell pepper, seeded and chopped
- 1⁄2 cup fresh cilantro, chopped (or parsley)
- 1⁄2 cup green onion, sliced
- 1 lemon, cut into wedges (optional)
- For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
- In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
- To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
- Toss all the ingredients together. Garnish with the lemon wedges, if using.
I have very much enjoyed this salad. It made a great meal with a few shrimp on the side. I've never seen couscous treated like rice before and, for me, it took less time to toast. I have the small couscous granules instead of the larger variety. It ended up a marvelous treat with spice use that can't be beat.