Couscous Salad (Dorie Greenspan)

2 cups chicken broth

2 T olive oil

2 cloves garlic, minced

salt

1 T ground ginger

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp cumin

1 10-oz box quick-cooking couscous (or 8 0z of larger couscous and let it sit about 20 minutes to cook)

1/2 cup raisins (dark or golden)

1 small cucumber, peeled, halved lengthwise, seeded, an cut into 1/2 inch cubes

1 red pepper, cored, seeded, and cut into 1/2 inch cubes

1 carrot, trimmed, peeled, quartered lengthwise, and thinly sliced

1 cup thinly sliced sugar snap peas

1 can chickpeas, drained, rinsed, and patted dry

zest of 1 lemon

1/4 cup lemon juice

3/4 cup loosely packed fresh cilantro leaves, coarsely chopped

1/2 cup toasted chopped almonds

 

Bring the broth, 1 T olive oil, garlic, 1 tsp salt and other spices to a boil in a medium saucepan. Whisk the broth just to make sure the spices have dissolved, then stir in the couscous and turn off the heat. Scatter the raisins over the couscous, cover the pan and let sit for 10 minutes.

Fluff the couscous with a fork and turn into a large bowl. Stir in the vegetables, chickpeas, and lemon zest.

Combine the lemon juice, another tsp of salt, and the remaining 1 T olive oil, whisk. Pour over the couscous and toss well. Adjust seasoning with salt and pepper. Set aside to cool.

Add cilantro and almonds at serving time. Should be served at room temperature.

 

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