Be the first to Filled with vegetables, raisins, garbanzo beans, and spices, this hearty couscous salad is prepared the day before and served cold.
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.
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.
