Moroccan Chickpea and Couscous Salad

    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.

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