Total Time:

Prep Time: 15 mins / Cook Time: 5 mins(Cooking)

Servings:

4 to 6 servings

Couscous Chick Pea Salad


Ingredients

1 pkg (340 g)

Casbah® Original Couscous
3 cups (750 mL)Imagine® Organic Vegetable Broth
1 can (14 oz/398 mL)Yves Veggie Cuisine® Organic Garbanzo Beans (chick peas)
2/3 cup (150 mL)currants (plumped for 5 minutes in hot water)
1/2 cup (125 mL) each:diced sweet red and yellow peppers
1/2 cup (125 mL)diced red or sweet onion
1/3 cup (75 mL) each:finely chopped fresh mint and parsley
1/3 cup (75 mL)toasted pine nuts

Dressing:

1/2 cup (125 mL)Spectrum® Olive Oil
1/2 cup (125 mL)freshly squeezed lemon juice (not bottled)
1 clovegarlic, minced
3/4 tsp (7 mL)ground cumin
1/4 tsp (1 mL)ground coriander
Salt and pepper, to taste

Preparation

  1. Make couscous according to package directions, using vegetable broth. Fluff with fork when all liquid has been absorbed.
  2. Transfer to a large bowl. Stir in chick peas, currants, peppers, onion, mint and parsley.
  3. Dressing: In a small bowl whisk together oil, lemon juice, garlic, cumin and coriander until well blended.
  4. Stir dressing into salad. Season with salt and pepper. Stir in pine nuts just before serving.

Variations: Replace currants with dried cranberries or chopped dried apricots. Replace pine nuts with toasted slivered almonds.

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