Ever Try Couscous or Chickpeas? Try it in a Moroccan Salad.

Before I decided to go vegan, there were many things I had never tried or even heard of.  I have to be honest with you, I had no clue what couscous was.  I do now!  The whole grain food has become something we eat about once a week in our house.

couscous

It is Summer, so we are always looking for something cool and healthy to eat on a hot day.  Our family just loves Moroccan Chickpea Couscous Salad.  The nice thing about this recipe?  It can be your main dish for dinner or you can bring it to a cookout and it can be a side dish.

dish

We got this recipe from local nutrition Sara Sullivan.  You can get more ideas on her Facebook page https://www.facebook.com/nutritionsara

Sara Sullivan

Sara Sullivan

Not only is this dish delicious, but good for you as well.  Couscous is a good source of protein.  Chickpeas are high in fiber  We all know the benefits of some of the other ingredients like green peppers and onions.

Two and a half years ago, I would have taken one look at this dish, made a funny face and asked my wife what else I could have to eat.  Before I went vegan in February of 2011, I didn’t really like peppers or onions, thought couscous was a tiny Middle Eastern country and had never tried chickpeas.  Now, I have seconds of Moroccon Salad at dinner, bring it in to work to eat for lunch the next day and request it in our menu planning at least every 2 or 3 weeks.

Put a nice cool meal with some Middle Eastern flare in your menu planning and as always enjoy that vegan thing.

 

Ingredients

1 cup Israeli Couscous

1 1/4 cups vegetable stock

3 tablespoons extra virgin olive oil

Juice of 1 lemon

1 clove garlic – minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground ginger

1 tsp salt

1 carrot – grated

1/2 green or red pepper – finely diced

1/4 red onion – finely diced

1 can of chickpeas – rinsed and drained

Directions

Cook couscous according to package instructions using the vegetable stock instead of water.

Place the oil, lime juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.

Fluff the couscous with a fork to separate the grains and stir through the carrot, pepper, onion, and chickpeas.

Pour over the dressing, toss together until well combined and serve.

 

Jeff Peterson

About Jeff Peterson

Jeff Peterson anchors Daybreak on CBS 13 from 5:00-7:00am and Good Day Maine on FOX from 7:00-8:00am. Around 2 1/2 years ago, his family decided to become vegan. It was one of the best decisions he have ever made.