Saturday, July 11, 2009

Couscous & Garbanzo Salad

Here is my variation on a flavor-packed salad recipe by Pam Anderson that I found in the paper a little while back. You can serve it as a side salad for 6, or as a main course for 3 to 4 people. You'll want to make this ahead of time because the salad needs to chill in the fridge until cooled through -- plus, the flavors will meld better if it chills for several hours or overnight.

1 cup couscous
1/2 cup dried cranberries
1 cup boiling water
2 Tbs olive oil
1 red bell pepper (or yellow or orange), diced (but not too small)
1 red onion, sliced into very thin rings
1 1/2 tsp ground cumin
1/4 tsp turmeric
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Freshly ground black pepper, to taste
Salt, to taste
1 16oz can garbanzo beans (chickpeas), drained & rinsed
1/4 cup chopped fresh cilantro OR fresh parsley
3 Tbs slivered almonds
3 Tbs apple cider vinegar
3 Tbs olive oil (extra virgin if available)
3 Tbs frozen orange juice concentrate, thawed

Place the couscous and cranberries in a large bowl (preferably glass or metal), add the boiling water and then immediately cover the bowl with plastic wrap to seal. Let this sit until the water is completely absorbed, about 5 minutes. In the meantime, in a large skillet heat 2 Tbs olive oil at medium-high, then add the peppers & onions, cumin, turmeric, ginger, cinnamon, salt & pepper. Saute until the peppers & onions are crisp-tender, about 5 minutes, careful not to overcook. When done, add this mix to the couscous bowl, then add the garbanzos, almonds and cilantro (or parsley). Set aside. To make the dressing, in a small bowl whisk together the 3 Tbs olive oil, vinegar and orange juice. Pour over the salad and stir to mix well. Cover and refrigerate until cooled through and ready to serve.

Zestfully yours,
Carolina Sauce Company

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