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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green makes for a more colorful salad. One reviewer also enjoyed this salad after adding a can of tuna. See the note in parentheses to make this dairy-free. Ingredients:
1 cup uncooked couscous |
1 1/4 cups boiling water |
1 medium tomato, chopped |
1 green bell pepper, chopped |
1 (15 ounce) can chickpeas, drained and rinsed |
1 (8 ounce) container plain yogurt (or soy yogurt to make this dairy-free) |
1 -1 1/2 teaspoon curry powder |
salt and pepper |
Directions:
1. Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes to swell the grains, then fluff it with a fork.
2. Add the remaining ingredients to the couscous and stir well to combine.
3. Chill in the refrigerator, if desired, and enjoy!
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