Couscous Chickpea Salad With Ginger Lime Dressing
2
People talking
A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004.
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
2
People talking
ingredients
- 2 cups water
- 1 small cucumber
- 1 1⁄2 cups couscous
- 1⁄2 cup raisins
- 1⁄2 teaspoon turmeric
- 1 medium tomatoes
- 1 small onion
- 1 tablespoon mint
- 1 (15 1/2 ounce) can chickpeas
- 1⁄3 cup lime juice
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon ginger
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon minced garlic
directions
- Bring water to boil in a medium pot.
- Meanwhile, peel and seed the cucumber.
- Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
- Meanwhile, chop the cucumber, tomato, and onion.
- Fluff couscous and add vegetables and mint.
- Drain and rinse the chickpeas and add to couscous.
- In a large bowl whisk together the lime juice, olive oil, and seasonings.
- Add the couscous mixture and toss to coat with dressing.
- Refrigerate 1 hour before serving.
- Drain and rinse the chickpeas and add to couscous.
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RECIPE MADE WITH LOVE BY
@berry271
Contributor
@berry271
Contributor
"A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004."
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ive made this dish twice now. the first time i had a ton of leftovers. the second time i kept all the ingredients the same and halved the couscous. That was PERFECT for us. The flavour is great and a bit sweet which i had to get used to because i don't really like sweet food unless its dessert. i use currents intead of raisens which might be sweeter im not sure. i think the first time i made it i substituted another herb for mint, parsley or coriander i think and that was still good.Reply
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Reply
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A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004.
