COUSCOUS AND VEGETABLE SALAD
1 1/2 cups water
1/4 teaspoon water
1 teaspoon plus 1 tablespoon olive oil, divided use
1 cup couscous
3/4 cup canned chick-peas, drained, rinsed (reserve the liquid)
1/2 cup frozen peas, thawed
1 medium carrot, coarsely shredded
1 small tomato, chopped
1 small sweet red or yellow pepper, chopped
2 1/2 tablespoons currants
2 1/2 tablespoons finely-chopped fresh chives
1 1/2 tablespoons pistachio or pine nuts
FOR THE DRESSING:
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 dash angostura bitters (optional)
In a medium saucepan over high heat, bring the water, salt, and 1 teaspoon of the oil to a boil. Stir in the couscous. Remove from the heat, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Transfer the couscous to a large bowl. Add the chick-peas (without the liquid), peas, carrots, tomatoes, peppers, currants, chives, and nuts. Toss gently until mixed.
In a small bowl, whisk together the lemon juice, thyme, marjoram, bitters (if using), and the remaining 1 tablespoon oil. Add 3 tablespoons of the reserved chick-pea liquid; discard the remaining chick-pea liquid. Mix and pour over the salad. Toss to mix well.
Cover and let stand at room temperature for 30 minutes to blend the flavors.
Makes 4 servings
Source: Prevention's The Healthy Cook
1 1/2 cups water
1/4 teaspoon water
1 teaspoon plus 1 tablespoon olive oil, divided use
1 cup couscous
3/4 cup canned chick-peas, drained, rinsed (reserve the liquid)
1/2 cup frozen peas, thawed
1 medium carrot, coarsely shredded
1 small tomato, chopped
1 small sweet red or yellow pepper, chopped
2 1/2 tablespoons currants
2 1/2 tablespoons finely-chopped fresh chives
1 1/2 tablespoons pistachio or pine nuts
FOR THE DRESSING:
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 dash angostura bitters (optional)
In a medium saucepan over high heat, bring the water, salt, and 1 teaspoon of the oil to a boil. Stir in the couscous. Remove from the heat, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Transfer the couscous to a large bowl. Add the chick-peas (without the liquid), peas, carrots, tomatoes, peppers, currants, chives, and nuts. Toss gently until mixed.
In a small bowl, whisk together the lemon juice, thyme, marjoram, bitters (if using), and the remaining 1 tablespoon oil. Add 3 tablespoons of the reserved chick-pea liquid; discard the remaining chick-pea liquid. Mix and pour over the salad. Toss to mix well.
Cover and let stand at room temperature for 30 minutes to blend the flavors.
Makes 4 servings
Source: Prevention's The Healthy Cook
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