Moroccan Couscous and Chickpea Salad


Photo: Leah Rodrigues
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Ingredients

1 1/2 cups couscous
1 1/2 cups vegetable stock
1 teaspoon salt
Olive oil
15 ounce can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled and unsalted pistachio nuts
1 cup diced dried apricots
3 chopped green onions or scallions
1 cup chopped parsley
1 lemon
Spice mix
Salt to taste
Spice Mix:
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric

Preparation

1
Heat broth and a teaspoon of salt and bring to a boil.
2
Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.
3
After 5 minutes, remove cover and fluff couscous with a fork.
4
In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley and mix well.
5
Add the zest and juice of the lemon and mix again.
6
Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
7
Let the salad marinate for an hour or so before serving.

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About

Adapted from Hank Shaw

Tags:

chipeas
Couscous
morocco
salad
garbanzo beans

Yield:

6 to 8

Added:

June 6, 2011

Creator:

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