Couscous Salad
(from libraryhead’s recipe box)
keeps well for picnics or hiking
Source: The One-Dish Vegetarian
Serves 4 peopleCategories: grain, salad, side
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely minced
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 cups vegetable or chicken stock
- 1 cup couscous
- 1 large carrot, shredded
- 1 small red bell pepper, cut into 1/4-inch dice
- 1 small zucchini, cut into 1/4-inch dice
- 1 small red onion, cut into 1/4-inch dice
- 1 large, tart apple, cut into 1/4-inch dice
- 1/3 cup golden raisins
- 2 cups canned garbanzo beans, rinsed and drained
- 1/4 cup finely minced fresh parsley
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- freshly ground black pepper, to taste
Directions
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Heat 2 tablespoons olive oil in a 2-quart saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds. Add the stock and bring to a simmer.
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Stir in the couscous in a steady stream, and bring to a boil, stirring constantly. Cover, remove from heat, and let stand 15 minutes.
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Transfer the couscous to a large bowl, fluff with a fork, and let cool until tepid.
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Add the vegetables, apple, raisins, garbanzos, and parsley and mix well. In a small bowl whisk together the remaining tablespoon olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
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Serve at room temperature or chilled. The salad will keep, covered, in the refrigerator for several days.