Moroccan Couscous and Chickpea Salad
By: Leah Rodrigues
Published: Monday, June 6, 2011 - 12:22pm

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 small red pepper, diced
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, red peppers, 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.