Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 ounce can Garbanzo beans, drained
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 orange, juice and zest
2 green onions, chopped
1/4 cup chopped pecans, toasted
2 tablespoons dried currants
1 tablespoon olive oil
1 teaspoon rice vinegar
Salt and pepper, to taste


Prepare couscous according to package instructions. Meanwhile combine all remaining ingredients in a medium mixing bowl. Drain couscous and add to bowl while still hot. Thoroughly mix all ingredients. Taste and adjust seasonings. Serve warm.




Dan's picture


Kim Mack's picture

the best ever!!


When the temperature drops, so does my salad consumption. I live in Alaska, and the only iceberg I want to see in winter months is the type that fell off a glacier. Even though plenty of cooked vegetables make their way into our cold-weather meals, my body craves the vitality of raw fruits and vegetables, minus their chill; hence, the salad conundrum of summer’s end.

Here's one solution. It's crisp, crunchy, nutty, and warm. It also happens to be vegan.


2.0 as a main dish, 4 as a side


Sunday, February 21, 2010 - 10:31am


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