Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Couscous |
| ½ cup | Raisins |
| 1 cup | Canned chick-peas, drained |
| 4 ounces | Sliced ham, julienned |
| ¼ cup | Fresh parsley, chopped |
| 3 \N | Green onions, chopped |
| 1 \N | Tomato, diced |
| 1 \N | Sweet red pepper, diced |
| 1 small | Zucchini, diced or 1 cup |
| ½ cup | Olive oil - good quality |
| 3 tablespoons | Lemon juice |
| 1 \N | Garlic clove, minced |
| ¾ teaspoon | Salt |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Turmeric |
| 1 dash | Hot pepper sauce |
In saucepan, bring 1-¼ cup water to boil; stir in couscous and raisins. Cover and remove from heat; let stand for 5 minutes. Fluff with fork.
In large bowl, combine couscous mixture, chick-peas, ham, parsley, onions, tomato, red pepper and zucchini.
Whisk together oil, lemon juice, garlic, slt, cumin, turmeric and hot pepper sauce; toss with salad until combined.
Per Serving: nutrition info not provided in article Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen Also published in Canadian Living's "Best One-Dish Meals" book [-=PAM=-]