| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetarian |
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, washed and drained |
|
|
Black pepper, fresh ground |
|
|
Salt, to taste |
| 2 |
md |
Pita breads |
INSTRUCTIONS
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.
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