Couscous Salad

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* Exported from MasterCook *

 

Couscous Salad

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 15

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

2 garlic cloves -- finely minced

3/4 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

2 cups vegetable stock

1 cup couscous

1 large carrot -- shredded

1 small red bell pepper

cut into 1/4-inch dice

1 small zucchini

cut into 1/4-inch dice

1 small red onion

cut into 1/4-inch dice

1 large tart apple -- peeled cored and

cut into 1/4-inch dice

1/3 cup golden raisins

2 cups canned chick-peas -- rinsed and drained

1/4 cup finely minced fresh parsley

1/4 cup fresh lemon juice

1 teaspoon salt

Freshly ground black pepper -- to taste

 

4 main-dish servings

 

A lovely salad to serve for dinner alongside a fresh green salad. Cook the

couscous while you prepare the other ingredients. The salad will easily be

done in twenty minutes.

 

1. Heat 2 tablespoons olive oil in a 2-quart saucepan over medium

heat. Add the garlic, cinnamon, ginger, cumin, and turmeric. Cook,

stirring, for 30 seconds. Add the vegetable stock and bring to a simmer.

 

2. Stir in the couscous in a steady stream and bring to a boil, stirring

constantly. Remove from the heat, cover, and let stand for 15 minutes.

 

3. Transfer the couscous to a large bowl, fluff with a fork, and let cool

until tepid.

 

4. Add the carrot, bell pepper, zucchini, onion, apple, raisins,

chick-peas, and parsley, and mix well. In a small bowl, whisk together the

remaining tablespoon of olive oil, lemon juice, salt, and freshly ground

black pepper. Pour over salad ingredients and mix well.

 

5. Serve at room temperature or chilled. The salad will keep, covered in

the refrigerator for several days.

 

 

 

 

 

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