Moroccan chickpea and couscous salad
Serves 4
An exotic Moroccan couscous salad
with chickpeas, raisins and colorful vegetables coated in a
delicately spiced olive oil and lemon dressing.
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 garlic clove — 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 fresh flat-leaf parsley
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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