PT30M 4 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

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. 


Moroccan Chickpea and Couscous Salad

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.