Couscous & Chick-Pea Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
couscous
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
chickpeas (garbanzo beans)
canned, drained |
|
| 4 | ounces |
ham
sliced, julienned |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
tomatoes
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
zucchini
diced, or 1 cup |
|
| ½ | cup |
olive oil
good quality |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | each |
garlic cloves
minced |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
couscous
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
chickpeas (garbanzo beans)
canned, drained |
|
| 115.6 | ml/g |
ham
sliced, julienned |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
tomatoes
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
zucchini
diced, or 1 cup |
|
| 118 | ml |
olive oil
good quality |
|
| 45 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
minced |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
turmeric
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
In saucepan, bring 1¼ cup water to boil; stir in couscous and raisins.
Cover and remove from heat; let stand for 5 minutes.
Fluff with fork.
In large bowl, combine couscous mixture, chick-peas, ham, parsley, onions, tomato, red pepper and zucchini.
Whisk together oil, lemon juice, garlic, slt, cumin, turmeric and hot pepper sauce; toss with salad until combined.
