Couscous Chickpea Salad With Ginger Lime Dressing

Submitted by berry271

"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
• Ingredients: 17
• Yields: 1 large bowl
• Serves: 6

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

1. Bring water to boil in a medium pot.
2. Meanwhile, peel and seed the cucumber.
3. Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
4. Meanwhile, chop the cucumber, tomato, and onion.
5. Fluff couscous and add vegetables and mint.
6. Drain and rinse the chickpeas and add to couscous.
7. In a large bowl whisk together the lime juice, olive oil, and seasonings.
8. Add the couscous mixture and toss to coat with dressing.
9. Refrigerate 1 hour before serving.
10. Drain and rinse the chickpeas and add to couscous.

Reviews

[10cups]

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.