Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
By: Ginny Mahar
Published: Sunday, February 21, 2010 - 10:31am

Ingredients




1 cup whole wheat Israeli couscous
1 ounce can Garbanzo beans, drained
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 orange, juice and zest
1/2 cup diced red bell pepper
1/4 cup roughly chopped parsley
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

Preparation

1 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.

About


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.

Comments:
Dan

Mmmmmmmm
Kim Mack

the best ever!!