Couscous Chickpea Salad With Ginger Lime Dressing
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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READY IN: 1hr
SERVES: 6
YIELD: 1 large bowl
UNITS: US
INGREDIENTS
Nutrition- 2cups water
- 1small cucumber
- 1 1⁄2cups couscous
- 1⁄2cup raisins
- 1⁄2teaspoon turmeric
- 1medium tomatoes
- 1small onion
- 1tablespoon mint
- 1(15 1/2 ounce) can chickpeas
- 1⁄3cup lime juice
- 1 1⁄2tablespoons olive oil
- 1teaspoon ginger
- 3⁄4teaspoon cumin
- 1⁄2teaspoon sugar
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄2teaspoon minced garlic
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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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