Summer couscous salad
Yield: 2 Servings
Ingredients:
- 1 1/2 c Water divided
- 1 c Onion sliced
- 1/2 c Couscous*
- 1 c Carrots sliced
- 1 c Zucchini cut 1-inch dice
- 2 md Garlic cloves crushed
- 1/2 c Raisins
- 15 1/2 oz Chickpeas drained canned
- 1/3 c Orange juice
- 1 tb Olive oil
- 1/8 ts Cayenne pepper
- 1/2 ts Cinnamon ground
- 2 c Tomatoes cut 2 inch cubes
- 1/4 c Mint fresh coarse chopped
- 1/2 sm Romaine lettuce head
Instructions:
-washed and drained Black pepper fresh ground Salt to taste 2 md Pita breads Pour 1/2 cup water int a medium-size non-stick skillet. Add onion and saute over medium heat 10 minutes. Add more water if onion becomes too dry. Bring 3/4 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.
