Couscous-Chickpea Salad
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.
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INGREDIENTS
Nutrition- 2cups good chicken stock or 2 cups vegetable stock
- 3⁄4teaspoon cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon ground cumin
- 1⁄4teaspoon turmeric
- 1cup couscous
- 1
- 1
- 1
- 1
- 1 -2
- 1⁄2lemon, juice of, fresh
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
-
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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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