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