Chopped Salad With Couscous |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is inspired by a standard tabouli recipe, but the end result only remotely resembles tabouli. Make ahead and put in the fridge to chill. Keeps for a few days. Add ingredients to taste. Substitute and/or add things based on what's in the fridge or the garden. Makes 4-6 servings as a main dish, 8-10 servings as a side dish. Ingredients:
1 cup couscous |
1 1/2 cups boiling water |
1 cup raw spinach leaves, coarsely chopped |
1 cucumber, seeded and chopped |
2 tomatoes, seeded and chopped |
1 onion, chopped |
1/2 cup celery, chopped |
1 (14 ounce) can chickpeas, drained and rinsed |
1/4 cup dried cranberries or 1/4 cup raisins |
1/4 cup fresh basil, chopped |
2 garlic cloves, minced |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
salt and pepper, to taste |
Directions:
1. Put the couscous in a heat-resistant bowl and add the boiling water. Let stand 5-10 minutes to fluff. Check consistency and add more couscous or water to desired consistency.
2. While waiting for the couscous to cool, chop and mix together the remaining ingredients.
3. Add the couscous and mix well.
4. Serve immediately or let chill ahead of time.
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