Tuesday, January 25, 2011

Cucumber,Tomato, and Chickpea Couscous Salad

I have never been much of a fan of the grain couscous but when noticed I had three boxes of couscous in my pantry I decided it was time to use some of it up.  It seems that everytime I go to prepare a dish that calls for couscous,  I end up substituting quinoa instead because I find quinoa much tastier.  This time however,  I was going to use the couscous, in fact this dish has renewed my interest in couscous.
  


After flipping through several cooking magazines, blogs, and cookbooks,  I was actually inspired by the recipe on the side of the couscous box. It looked really simple to prepare, full of fresh antioxidant-rich ingredients,  so I decided to make a variation of it.

Cucumber,Tomato, and Chickpea Couscous Salad
1 c. cooked couscous
1 c. tomatoes diced (I used about 3 hot house tomatoes)
1 English cucumber, peeled and diced
1 c. green onions (I used a small bunch)
1 c. parsley
1 c. cooked garbanzo beans
1/4 tsp. ground pepper
1/4 c. extra virgin olive oil (recipe called for 1/2 c.)
1/2 c. lemon juice (recipe called for 3/4 c.)
3 garlic gloves, crushed
1 tsp. dry mint (I omitted this - I didn't have any)
1 tsp salt (I used sea salt)

1. Gather all of your ingredients for the recipe.  




2. Prepare couscous according to package instructions. It is similar to preparing white rice. Fluff it up with a fork.  I used white because I wanted to use it up, but you could also use whole wheat to add more fiber.





3. Chop all of your veggies.

4. Measure out your olive oil, I recommend a higher quality olive oil to enhance the flavour of the dish.  Next squeeze your lemons. I think I used two whole lemons to make 1/2 c.  I *love* my lemon juicer I got at Target, best seven dollars I ever spent!






5. Add crushed garlic, mint, salt and pepper to taste,  wisk the ingredients. 

6.  Combine couscous with chopped vegetables,  slowly add marinade and mix well.  Serve cold.  I recommend refridgerating this dish overnight,  it really lets the flavours marinade.

Voila!

This was a delicious light flavourful dish that I will definately make again.  It was perfect for a filling light lunch,  packed with vitamins and protein, perfect for boosting your immune system in the dead of winter!

Thanks for reading!

2 comments:

  1. I like couscous because it's so dang easy but I usually don't doctor it up like you do with veggies. I'll have to try it. I like quinoa too but BF doesn't.

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  2. Nice work .Thanks for the share. Keep up writing so that we can get more yummy recipe like this one.
    Couscous recipes

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