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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I came up with this for supper tonight and thought I would post it. I think it is a beautiful contrast to have beside any dish, or it was nice on its own. Ingredients:
2 cups water |
1 1/2 cups couscous |
2 tablespoons oil |
2 cups chickpeas, drained |
1 zucchini, quartered and cut into small pieces |
1 cucumber, peeled and cut into small pieces |
1/2 cup chopped parsley |
2 cups chopped spinach |
1/3 cup lemon juice |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon pepper |
5 teaspoons sugar |
2 teaspoons garlic, finely minced |
1/3 cup oil |
Directions:
1. Boil water and first amount of oil, add couscous take off heat put lid on and let sit for about 5 minutes.
2. Cool Transfer couscous to a large bowl, add chickpeas, zucchini, cucumber, parsley and spinach.
3. In another bowl mix lemon juice, chili powder, salt, pepper, sugar, garlic and oil.
4. Pour over salad and mix well.
5. Refrigerate 2 hours before serving.
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