Moroccan-Inspired Couscous-Chickpea Salad
 
 
by:
Serves: 6 to 8
Ingredients
  • 1⅓ cups couscous
  • 1 teaspoon each: ground ginger and cumin
  • ¼ teaspoon ground turmeric
  • 1 can (15 to 16-ounces) garbanzo beans, drained
  • 1 cup each: diced red bell pepper, grated carrots, sliced radishes
  • ¾ cup each: diced apricots and roasted pistachios
  • 4 scallions (white and green parts), sliced thin (about ½ cup)
  • ¼ cup chopped fresh cilantro
  • Dressing: ⅓ cup each: olive oil, rice wine vinegar, and orange juice concentrate
  • Salt and ground black pepper
Instructions
  1. Mix couscous ginger, cumin, and turmeric in a large bowl. Add 1¾ cups boiling water cover with plastic wrap, and let stand until water has completely absorbed, about 7 minutes. Fluff with a fork, and let cool slightly.
  2. Add garbanzo beans, peppers, carrots, radishes, apricots, pistachios, scallions, cilantro. Whisk oil, vinegar, and orange juice concentrate in a medium bowl. Add desired amount of dressing to salad, along with a sprinkling of salt and pepper; toss to coat. Taste, adjust seasonings, and serve.
Notes
If you happened to have saffron in your spice cabinet, add a pinch to the couscous along with the ginger and cumin.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/moroccan-inspired-couscous-chickpea-salad/