Couscous-Chickpea Salad

Recipe by Vina7737
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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