Moroccan couscous salad, lhj

Yield: 6 Servings

Measure 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

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

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