Couscous-Chickpea Salad with Ginger-Lime Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Couscous is great for make-ahead salads like this one. Turmeric lends a golden hue to the pasta, but it can be omitted. Ingredients:
1/3 cup fresh lime juice |
1 1/2 tablespoons extravirgin olive oil |
2 teaspoons grated peeled fresh ginger |
3/4 teaspoon ground cumin |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 cups water |
1 1/2 cups uncooked couscous |
1/2 cup raisins |
1/2 teaspoon ground turmeric |
1 cup chopped tomato |
1 cup chopped peeled cucumber |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup thinly sliced green onions |
2 tablespoons finely chopped fresh mint |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
Directions:
1. To prepare dressing, combine first 8 ingredients, stirring with a whisk.
2. To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.
|
|