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."
photo by Izy Hossack
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 cups good chicken stock or 2 cups vegetable stock
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon turmeric
- 1 cup couscous
- 1 medium carrot, cut into 1/4 inch dice
- 1 small red onion, cut into 1/4 inch dice
- 1 small red bell pepper, cut into 1/4 inch dice
- 1 small cucumbers or 1 small zucchini, cut into 1/4 inch dice
- 1 small sweet crisp apple, cut into 1/4 inch dice
- 1⁄3 cup currants (optional) or 1/3 cup raisins (optional)
- 1 -2 cup canned chick-peas, rinsed and drained
- 1⁄2 lemon, juice of, fresh
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- bottled vinaigrette dressing (I like a Greek vinaigrette) or oil and vinegar, to taste
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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Reviews
-
This is incredible! I always felt like couscous was a little bland but didn't know what to do to get better flavors. I decided to try this and was blown away at how easy it was and how amazing it tastes! A very healthy meal that will absolutely be added to my list of recipes! -
Really good directions. Yummy salad. I added a Tbsp. of olive oil, thought it wouldn’t be enough, but the next day it came to life, and really tasted great. Amazingly healthy and tasty without much oil! Was a very good lunch entree but it received rave reviews when I served it with grilled chicken. -
Simply delicious. A great combination of ingredients which all come together in a bowl. I made a couple small modifications: I omitted the carrots, used garlic olive oil, added the zest of the lemon, and used fresh ginger. This will taste even better tomorrow. It's chilling in the fridge right now. I will be making this the next time I need to bring a salad to a buffet.
Tweaks
-
I'm not huge on raisins or currants mixed with anything so I omitted them
RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".
