Summer Couscous Salad
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
divided |
|
| 237 | ml |
onions
sliced |
|
| 118 | ml |
couscous
|
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
zucchini
cut 1-inch dice |
|
| 2 | medium |
garlic cloves
crushed |
*
|
| 118 | ml |
raisins, seedless
|
|
| 448 | ml/g |
chickpeas (garbanzo beans)
drained canned |
|
| 79 | ml |
orange juice
|
|
| 15 | ml |
olive oil
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
cinnamon
|
|
| 473 | ml |
tomatoes
cut 2 inch cubes |
|
| 59 | ml |
mint leaves
fresh coarse |
*
|
| 0.5 | small |
romaine lettuce
washed, drained |
*
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | medium |
pita bread
|
* |
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.
