Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Chris76, 09/01/05
Moroccan Couscous SaladIngredients (use vegan versions): 2 1/4 cups of boiling water
1 1/2 cups of whole wheat couscous (uncooked)
1/2 cup of good extra virgin olive oil
1/4 cup of apple cider vinegar
1 1/2 cups of raisins (soaking in warm water)
1/2 cup of chopped cilantro
1 cup of chickpeas (garbanzos - canned)
2 tablespoons of finely grated carrots
1/2 of a red bell pepper (thinly julienned then diced)
juice from half a lemon
1 large (or 2 - 3 small) garlic clove/s
1 teaspoon cayenne pepper
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
dash of cinnamon
a pinch of salt (about 1/8 teaspoon or to taste)
Directions:Place uncooked couscous in a large pot. Add boiling water, stir, and cover (approx. 10 minutes).
In a small bowl, whisk together olive oil, vinegar, lemon juice, and spices.
Once couscous is ready, add in chickpeas, raisins, cilantro, carrots, red peppers, and garlic. Add in oil and vinegar. Mix until thoroughly coated (I use my hands :-).
Place in a covered ceramic or glass bowl. Serve warm or cold.
Serves: 3 - 4
Preparation time: 10 - 15 minutes
the dressing was a mite too strong for me and there was waaaay too much of it, so i just ended up putting a little bit in. my mum loved the dressing, though. what did i do differently ? i roasted the capsicum and added more of it because i don't like crunchy capsicum. i also roasted and crushed the garlic to mix through it because i hate finely chopping anything small. the rest was pretty much the same. thanks for the recipe !
Archived comment by: gauri
ok, i take some of that back. there was definitely way too much dressing so i only put a little bit in, but i think the smell of the vinegar was stuck in my nose, so after id waited an hour or so while i made my other dish for lunch, i ate the salad and the dressing was delicious. light and sweet and tasty. thanks !
Archived comment by: gauri
