| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Salads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Good stock |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Turmeric |
| 1 |
c |
Couscous |
| 1 |
md |
Carrot, cut into 1/4 inch |
|
|
Dice |
| 1 |
sm |
Red onion, cut into 1/4 inch |
|
|
Dice |
| 1 |
sm |
Red bell pepper, cut into |
| 1/4 |
|
Inch dice |
| 1 |
sm |
Cucumber or zucchini, cut |
|
|
Into 1/4 inch dice |
| 1 |
sm |
Granny Smith apple, cut into |
| 1/4 |
|
Inch dice |
| 1/3 |
c |
Currants or raisins |
| 1 |
|
2 cups canned chick peas, |
|
|
Rinsed and drained |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger,
cumin, and turmeric. Add the couscous in a slow steady stream, stirring
constantly, and continue to boil, stirring, for 1 minute. Cover the pot
tightly, remove from the heat and let stand for
15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and
let cool. Then fluff again, rubbing with your fingers to break up any
lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and chick
peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil
with the lemon juice, salt and pepper until well mixed. Pour over the salad
and toss well. Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 22, 98
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