Moroccan Chickpea and Couscous Salad
This is an exotic Moroccan chickpea and couscous salad. Served with raisins, colorful vegetables and coated with a light spiced oil and lemon dressing. Because there is no mayonnaise it is great for picnics. This salad is healthy and full of flavor and made in a snap. Learn to make couscous and your will have a truly unique dish. To steam the couscous properly is important to a flavorful dish. Serve with roasted chicken or fish as a side dish. My favorite way to serve couscous is with this Yogurt and mint Kebabs.
1 cup quick-cooking couscous
¼ cup raisins
1¼ cups boiling vegetable stock
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 clove garlic—minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon salt
1 carrot—peeled and grated
½ red, green, and yellow pepper diced finely
¼ red shallots diced finely
1 cup canned chickpeas rinsed and drained
2 tablespoons finely chopped flat-leaf parsley
Mix the couscous with the raisins in a bowl and pour the boiling stock over. Cover and let sit for 5 minutes. Combine the oil, lemon juice, garlic, spices into a bowl and whisk. Fluff the couscous with a fork to separate the grains and stir through the carrot, peppers, shallots, chickpeas, and parsley. Pour over the dressing and toss together until well combined.