| |
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
|
Category
|
Side
|
|
Chef
|
Jeremiah Fletcher
|
|
Contributor
|
Jeremiah Fletcher
|
|
Last Update
|
4/24/2009 12:00:00 PM
|
|
Prep Time
|
60
min
|
|
Cook Time
|
15
min
|
|
Serves
|
4
|
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
|
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.
|
Back to Recipes |
Print this Recipe |
Email Recipe
|