Whole Wheat Couscous Salad
Photo: Whole Wheat Couscous Salad in hollowed out cherry tomatoes
Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 261 |
| pro | 9 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 48 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 469 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 19 |
| vit A | 8 |
| vit C | 47 |
| folate | 15 |
Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.
Ingredients
- 1 cup whole wheat couscous
- 1/2 cup golden raisins
- 1/2 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp turmeric
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup finely chopped sweet red peppers
- 1/2 cup green onions
- 1/2 cup chopped pistachio nuts or almonds
- 1/4 cup red wine vinegar
- 2 tbsp chopped fresh mint
- 1 tsp salt
- 1 tsp pepper
Preparation
In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric . Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: August 2005
- Keywords : Salad; Couscous; Tomatoes; Middle Eastern;
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