Pam's Couscous Salad
This makes a large salad, great to take along for a pot luck or picnic!"I loved this recipe! I shared it family and friends, and they were blown away. I altered it slightly (to my taste), by leaving out dates and cilantro. I also added a bit of feta cheese for more protein." - Leighchmilar
Yield: 0 Ready in 30 minutes
16 people trying soon
Verified by stevemur
|2 cupschicken broth; (1 14+ ounce can and maybe a splash of water to make it close to|
|1 1/2 cupswhole wheat couscous|
|1 cupDried cranberries|
|1/2 cupExtra-Virgin Olive Oil|
|6 tablespoonsFresh Lemon Juice|
|2 teaspoonsGround cardamom|
|2 teaspoonsCurry powder|
|1 16-oz cangarbanzo beans; (chickpeas), drained|
|1 cupdates; chopped pitted|
|1/2 cupfresh cilantro; minced|
|1/2 cupgreen onions; (approx 7) minced|
|1 bunchgrape tomatoes; cut in half|
Pam's Couscous Salad Preparation
Bring broth to a boil. Add couscous and dried cranberries; stir. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
Whisk olive oil, lemon juice, cardamom and curry powder to blend in small bowl. Drizzle over couscous.
Mix in garbanzo beans, dates, cilantro, and green onions. Let stand at room temperature at least 1 hour and up to 2 hours.
Stir in grape tomatoes just before serving.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?