Moroccan couscous salad, lhj
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vegetable broth |
| 1 | pinch | Nutmeg |
| 1 | cup | Couscous |
| ½ | cup | Raisins |
| ¼ | cup | Chopped dried apricots |
| 16 | ounces | Chickpeas; canned, drained and rinsed |
| 3 | tablespoons | Olive or vegetable oil |
| ½ | teaspoon | Grated lemon peel |
| 3 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove from heat and stir in couscous, raisins and apricots. Cover and let stand 5 minutes.
2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon peel, juice, salt and pepper in bowl; add to couscous and toss to combine.
Serve at room temperature. Makes 6 cups.
Prep time: 10 minutes plus standing Cooking time: 5 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved NOTES : This no-fuss salad is healthy and fast--from stovetop to table in less than thirty minutes!
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997