Moroccan Couscous Salad
Ingredients
The salad
-
2
cups
dry pearl couscous (Israeli)
-
2
15 oz cans
chickpeas, drained and rinsed
-
¾
cup
chopped fresh parsley
-
1
whole
red bell pepper, diced
-
1
cup
English cucumber, diced
-
1
cup
sliced almonds
-
1
cup
raisins
The dressing
-
¼
cup
olive oil
-
1
whole
lemon (zest)
-
2
whole
lemons (juiced)
-
3
cloves
garlic, minced
-
1
tsp
cumin
-
1
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Cook the couscous according to the package directions and let it cool for at least 10 minutes.
- In a large bowl, combine chickpeas, parsley, red pepper, cucumber, almonds, and raisins.
- Add the cooled couscous to the bowl with the vegetables and stir to combine.
- In a small bowl, whisk together all dressing ingredients and pour over the couscous mixture.
- Mix everything until well combined and enjoy.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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