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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 4 as a side dish or 2 as a main meal
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Category
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Side
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Chef
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Jeremiah Fletcher
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Contributor
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Jeremiah Fletcher
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Last Update
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4/24/2009 12:00:00 PM
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Prep Time
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60
min
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Cook Time
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15
min
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Serves
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4
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Ingredients
arrow_right Quick-cooking couscous, 1 cup arrow_right Raisins, 1/4 cup arrow_right Chicken stock, 1 1/4 cups arrow_right Extra virgin olive oil, 3 Tbls arrow_right Lemon juice, 2 Tbls arrow_right Garlic, 1 clove arrow_right Cumin, 1 tsp arrow_right Coriander, 1 tsp arrow_right Ginger, 1/2 tsp arrow_right Salt, 1 tsp arrow_right Carrot, 1 large arrow_right Red pepper, 1 small arrow_right Red onion, 1 small arrow_right Chickpeas, 1 cup canned
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Cooking Instructions
PREPARATION Start boiling the stock Minc garlic Grate carrot Finely dice red pepper & red onion Rinse and drain chickpeas Chop parsley COOKING Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover and let steam 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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