Summer Couscous Salad
Ingredients| 1 1/2 cup water, divided 1 cup onion, sliced 1/2 cup couscous* 1 cup carrots, sliced 1 cup zucchini, cut 1-inch dice 2 medium garlic cloves, crushed 1/2 cup raisins 15 1/2 oz chickpeas, drained canned 1/3 cup orange juice 1 tbsp olive oil 1/8 tsp cayenne pepper 1/2 tsp cinnamon, ground 2 cup tomatoes, cut 2 inch cubes 1/4 cup mint, fresh coarse chopped 1/2 small romaine lettuce head, washed and dr, ained 1 black pepper, fresh ground 1 salt, to taste 2 medium pita breads |
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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.
Servings:
2
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