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Moroccan Chickpea & Couscous Salad
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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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

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

 Start boiling the stock
 Minc garlic
 Grate carrot
 Finely dice red pepper & red onion
 Rinse and drain chickpeas
 Chop parsley
 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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