Moroccan Chickpea & Couscous Salad

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

The Keyingredient Team

An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing. Serves 4 as a side dish or two as a main meal, and pairs well with the vegetables of your choice, any cut of meat, or even a lightly dressed salad.

Rate this recipe 4/5 (55 Votes)

1 Picture

German Potato Salad Heirloom Recipe

Cilantro Lime Salad Dressing

Ingredients

1 cup quick-cooking couscous
1/4 cup raisins
1 1/4 cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 red pepper, diced
1 cup canned chickpeas, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from mediterrasian.com

Preparation

Step 1

Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes.

Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.

Fluff the couscous with a fork to separate the grains and stir through the red pepper, chickpeas and parsley.

Pour over the dressing and toss together until well combined.