Yield: 6 Servings
|1½ cup||Vegetable broth|
|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|
|¼ teaspoon||Freshly ground pepper|
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