Couscous Salad Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 2 cups water
• 2 Tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon chopped fresh gingerroot
• 2 cups couscous
• 1/2 cup raisins (optional)
• 1 cup chopped zucchini
• 1/2 cup chopped carrot
• 1/2 cup chopped green onion, including tops
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 15 ounce can garbanzo beans (chick peas), drained
• 3 Tablespoons vegetable oil
• 1-1/2 Tablespoons lemon juice
• Salt to taste
• Lettuce leaves
• 1/2 cup sliced almonds

Preparation:

In a 1-quart saucepan, bring water, 2 tablespoons oil, turmeric, cinnamon, and ginger to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes.

Transfer to a large mixing bowl and add zucchini, carrot, green onion, bell peppers, and garbanzo beans. In a small bowl, combine 3 tablespoons oil, lemon juice, and salt. Pour over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight. To serve, mound on a lettuce-lined platter and sprinkle with almonds.

Yield: 6 to 8 servings

Recipe Source: Look What's Cooking Now: Minnesota Heritage Cookbook by American Cancer Society Staff (American Cancer Society)
Reprinted with permission.