Couscous_yog

Couscous Salad

Submitted by: Roy Harland

Easy to prepare and serve often. Great with lamb.

Details

INGREDIENTS

    Dressing

    • 1/4 teaspoon curry powder
    • Pinch of celery seed
    • Juice of 1 lime
    • 2 tablespoons honey
    • 1/2 cup plus 2 tablespoons extra virgin olive oil
    • Kosher salt or sea salt and freshly ground black pepper

    Couscous

    • 2 tablespoons extra virgin olive oil
    • 1/4 teaspoon kosher or sea salt
    • 1/4 teaspoon turmeric
    • 1 package (12 ounces) couscous
    • Chicken stock or water

    Salad

    • 1 large ripe tomato, cut into 1/2- to 3/4-inch cubes
    • 1 small can (8 ounces) garbanzo beans, drained and rinsed
    • 1 1/4 cups California raisins
    • 1/4 cup finely diced red onion
    • 4 scallions, thinly sliced on the diagonal (about 2/3 cup)
    • 1/4 cup finely chopped fresh Italian parsley
    • 2 tablespoons finely chopped fresh mint
    • 1/2 cup toasted pistachios, roughly chopped; for garnish
    • Kosher salt or sea salt and freshly ground black pepper

    PROCEDURE

    Dressing

    Whisk together the dressing ingredients in a small bowl. Set aside.

    Couscous

    In a medium saucepan, combine olive oil, salt and turmeric with the amount of stock or water called for on the couscous package. Cook following the directions. Turn into a mixing bowl and toss to cool.

    Salad

    Add tomatoes, garbanzo beans, raisins, onions, scallions, parsley and mint to the couscous. Add dressing and fold gently to combine. Serve cold, warm or at room temperature. Garnish with chopped pistachios.

    Nutrition Facts Per Serving

    Calories 420 (44% from fat); Total Fat 21g (sat 3g, mono 15g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 8g; Carbohydrate 52g; (Dietary Fiber 5g; Sugars 20g; ); Iron 2mg; Sodium 120mg; Calcium 40mg; Potassium 361mg

    This recipe is found in the following categories:

    Special Diet

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