Couscous Salad With Yogurt Dressing

Recipe by Outta Here
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READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
  • Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
  • In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
  • To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
  • Toss all the ingredients together. Garnish with the lemon wedges, if using.
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