Moroccan Couscous and Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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you won't miss the meat. from cooksmart by pam anderson for usaweekend. Ingredients:
1 cup couscous |
1/2 cup dried cherries |
1 cup boiling water |
5 tablespoons olive oil, divided |
1 large orange bell pepper, cut in bite-sized sticks |
1 large onion, cut around its equator and cut into thin slices |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
salt |
ground black pepper |
1 (16 ounce) can chickpeas, drained |
1/4 cup chopped fresh cilantro |
3 tablespoons rice vinegar |
3 tablespoons frozen orange juice concentrate, thawed |
Directions:
1. place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
2. meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
3. whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.
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