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An
exotic Moroccan couscous salad with chickpeas, raisins and
colorful vegetables coated in a delicately spiced olive oil
and lemon dressing. Serves four as a side dish or two
as a main meal.
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| 1
cup quick-cooking couscous |
| ¼
cup raisins |
| 1¼
cups boiling chicken or vegetable stock |
| 3
tablespoons extra virgin olive oil |
| 2
tablespoons lemon juice |
| 1
clove garlic—minced |
| 1
teaspoon ground cumin |
| 1
teaspoon ground coriander |
| ½
teaspoon ground ginger |
| 1
teaspoon salt |
| 1
carrot—peeled and grated |
| ½
red pepper—diced |
| ¼
red onion—finely diced |
| 1
cup canned chickpeas—rinsed
and drained |
| 2
tablespoons finely chopped flat-leaf parsley
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MIX
the couscous with the raisins in a bowl and pour over the
boiling stock. COVER with a dish towel, plate or plastic wrap
to seal in the steam and let sit for 5 minutes. PLACE the
oil, lemon juice, garlic, spices, and salt in a jar with a
screw-top lid and shake to mix. FLUFF the couscous with a
fork to separate the grains and stir through the carrot, red
pepper, onion, chickpeas and parsley. POUR over the dressing
and toss together until well combined.
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