Summer Couscous Salad

Name: Summer Couscous Salad
Yield: 2
Cuisine: Fusion
Ingredients: water; onions; couscous; carrots; zucchini; garlic cloves; raisins, seedless; chickpeas (garbanzo beans); orange juice; olive oil; cayenne pepper; cinnamon; tomatoes; mint leaves; romaine lettuce; black pepper; salt; pita bread

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount	Measure	Ingredient	Features
1 ½	cups	water divided
1	cup	onions sliced
½	cup	couscous
1	cup	carrots sliced
1	cup	zucchini cut 1-inch dice
2	medium	garlic cloves crushed	*
½	cup	raisins, seedless
15 ½	ounces	chickpeas (garbanzo beans) drained canned
⅓	cup	orange juice
1	tablespoon	olive oil
⅛	teaspoon	cayenne pepper
½	teaspoon	cinnamon
2	cups	tomatoes cut 2 inch cubes
¼	cup	mint leaves fresh coarse	*
½	small	romaine lettuce washed, drained	*
1	x	black pepper fresh	*
1	x	salt to taste	*
2	medium	pita bread	*

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Directions

Pour ½ cup water int a medium-size non-stick skillet.

Add onion and sauté over medium heat 10 minutes.

Add more water if onion becomes too dry.

Bring ¾ cup water to a boil in a saucepan, remove from heat and add couscous.

Cover and let sit 5 minutes. Add carrots to onion and cook 5 minutes. Add zucchini and garlic and cook 5 more minutes. Place couscous in a bowl; and fluff with a fork. Add onion mixture, raisins and chickpeas to couscous and toss well. Mix orange juice, olive oil, cayenne and cinnamon together. Add to couscous and mix well. Add salt and pepper to taste. Toss tomatoes and mint together. To serve, line a serving plater or 2 individual plates with lettuce leaves and spoon salad on top. Sprinkle tomatoes and mint over couscous salad. Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes.