Moroccan Chickpea and Couscous Salad

Serves 2 as a main dish... 4 as a side dish

An exotic couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing.

ingredients

1 cup quick cooking couscous
1/4 cup golden raisins
1 1/4 cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 cup shredded carrot, chopped
1/2 red pepper, finely diced
1/4 red onion, finely diced
1 cup chickpeas, drained and rinsed
2 tablespoons chopped flat leaf parsley

directions

1
Mix the couscous with the raisins in a bowl and pour over the boiling chicken stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes.
2
Place the oil, lemon juice, garlic, spices and salt in a jar with a screw top lid and shake to mix.
3
Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
4
Pour over the dressing and toss together until combined.
5
*** You could also add green onions or peas to this dish.

notes

This can be kept cold in the refrigerator to munch on as a snack. This is another great salad to take on a picnic because it is worry free. Try adding cucumber and mint to shake it up a bit. Grape tomatoes halved would be a nice addition as well.

Source: Barbie Miller