Moroccan Couscous and Chickpea Salad
1 1/2 cups couscous
1 1/2 cups vegetable stock
1 teaspoon salt
15 ounce can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled and unsalted pistachio nuts
1 small red pepper, diced
3 chopped green onions or scallions
1 cup chopped parsley
Salt to taste
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
Heat broth and a teaspoon of salt and bring to a boil.
Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.
After 5 minutes, remove cover and fluff couscous with a fork.
In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
Add the zest and juice of the lemon and mix again.
Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
Let the salad marinate for an hour or so before serving.