Couscous Salad With Summer Vegetables Recipe
Ingredients
| 1 1/2 cups Chicken Stock or low-sodium chicken broth | ||
| Olive oil | 1 Tablespoon | |
| Couscous | 1 Cup (16 tbs) | |
| 3 small eggplants, halved lengthwise and sliced 1/2 inch thick | ||
| 1 medium-size zucchini, halved lengthwise and sliced 1/2 inch thick | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/2 teaspoon each ground cumin and cinnamon | ||
| 1/8 teaspoon each salt and black pepper, or to taste | ||
| Water | 1/4 Cup (16 tbs) | |
| Chickpeas | 1 Can (10oz), drained, rinsed | |
| Plum tomatoes | 2 , diced | |
| Red onion | 1 Small, finely chopped | |
| 2 tablespoons minced fresh mint or parsley | ||
| Orange juice | 1/4 Cup (16 tbs) (For the dressing:) | |
| Lemon juice | 2 Tablespoon (For the dressing:) | |
| Orange rind | 1 Teaspoon, grated (For the dressing:) | |
| Dijon Mustard | 1 Teaspoon (For the dressing:) | |
| 1/8 teaspoon each salt and black pepper, or to taste | ||
| Olive oil | 2 Tablespoon (For the dressing:) | |
Directions
1 In a medium-size saucepan, bring the stockto a boil; stirin 1 teaspoon of the olive oil and the couscous.
Cover, remove from the heat, and let stand for 10 minutes.
2 Meanwhile, in a 1 0-inch nonstick skillet, heat the remaining 2 teaspoons of oil over moderate heat until very hot but not smoking.
Add the eggplants and saute, stirring, for 2 minutes.
Add the zucchini, garlic, cumin, cinnamon, salt, and pepper; saute, stirring, for 1 minute.
Add the water, cover, and cook 1 to 2 minutes longeror until the vegetables are crisp-tender.
3 To make the dressing: In a large bowl, combine the orange juice, lemonjuice, lemon rind, mustard, salt, and pepper, then whisk in the oil.
Add the couscous, vegetable mixture, chick peas, tomatoes, onion, and mint and toss to combine.
The salad will keep, refrigerated, for 2 days.
Cover, remove from the heat, and let stand for 10 minutes.
2 Meanwhile, in a 1 0-inch nonstick skillet, heat the remaining 2 teaspoons of oil over moderate heat until very hot but not smoking.
Add the eggplants and saute, stirring, for 2 minutes.
Add the zucchini, garlic, cumin, cinnamon, salt, and pepper; saute, stirring, for 1 minute.
Add the water, cover, and cook 1 to 2 minutes longeror until the vegetables are crisp-tender.
3 To make the dressing: In a large bowl, combine the orange juice, lemonjuice, lemon rind, mustard, salt, and pepper, then whisk in the oil.
Add the couscous, vegetable mixture, chick peas, tomatoes, onion, and mint and toss to combine.
The salad will keep, refrigerated, for 2 days.
Chef
