Chickpea And Couscous Salad Recipe
The chickpea and cous cous salad is an almost raw salad made with canned chickpeas and cous cous tossed with a spicy and sweet dressing. Along with red pepper, corn niblets, green onions and cilantro, the chickpea salad is dressed with honey, vinegar, lemon juice and orange juice with a hint of chilies and is quite healthy.
Ingredients
| Couscous | 1 Cup (16 tbs) | |
| 1 19-oz/540 mL tin chickpeas, drained and rinsed 1 | ||
| 1 sweet red pepper, raw or roasted, diced 1 | ||
| Frozen corn | 1 Cup (16 tbs) | |
| 4 chopped green onions 4 | ||
| 2 cups chopped fresh cilantro or parsley 500 mL | ||
| Chipotle | 1 Teaspoon, minced (Dressing:) | |
| Ground cumin | 1 Teaspoon (Dressing:) | |
| L tbsp molasses or honey 15 mL | ||
| 2 tbsp rice vinegar or cider vinegar 25 mL | ||
| 1/4 cup lime juice or lemon juice 50 mL | ||
| Orange juice | 1/4 Cup (16 tbs) (Dressing:) | |
| 2 tbsp olive oil Salt and pepper to taste 25 mL | ||
| 2 tbsp olive oil Salt and pepper to taste 25 mL | ||
Directions
Place couscous in 8-inch/1.5 L square glass baking dish.
Pour 1 cup/250 mL boiling water over top and cover tightly.
Allow to rest for 15 minutes.
Fluff with fork.
In large bowl, combine couscous, chickpeas, red pepper, corn, green onions and cilantro.
For dressing, puree chipotle with cumin, molasses, vinegar, lime juice, orange juice and olive oil.
Toss lightly with couscous and chickpea mixture.
Taste and season with salt and pepper if necessary.
Pour 1 cup/250 mL boiling water over top and cover tightly.
Allow to rest for 15 minutes.
Fluff with fork.
In large bowl, combine couscous, chickpeas, red pepper, corn, green onions and cilantro.
For dressing, puree chipotle with cumin, molasses, vinegar, lime juice, orange juice and olive oil.
Toss lightly with couscous and chickpea mixture.
Taste and season with salt and pepper if necessary.
Comments
Comments: 1 |
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holyfood says :
Orange-Mint Salad---
This salad was inspired by one of my kids commenting that “oranges are so every day.” My mom remembers when oranges were a treat. I love oranges, so I wanted to make something a little different. I’m also enjoying using our abundant spearmint while it is still fresh from the garden.
Thinly slice several spearmint leaves, to taste.
Mix in some brown sugar, to taste. I used a bit too much for our tastes, about ½ T.
Peel and chunk oranges. I used two California navels. You can see the effect of the brown sugar in the difference.
This was sweet and tangy and not too juicy. My kids thought it was “ok.”
Posted on: 22 April 2011 - 4:13pm
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