Moroccan Couscous and Chickpea Salad

Delicious and ridiculously simple side salad or vegan main dish. Cilantro, dried cherries and an orange vinaigrette add interest to this dish. You can even "cook" it right in the serving bowl. Oh, and often I double the couscous and water.

Serves: 6
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n d 

Tags: salad · side · quick · couscous ·

Ingredients

1 cup couscous

1/2 cup dried cherries

1 cup boiling water

5 Tbs. olive oil, divided

1 large orange bell pepper, cut into bite-sized sticks

1 large onion, halved around its equator and cut into thin slices

1 1/2 tsps. ground cumin

1/2 tsp. ground ginger

1/4 tsp. ground cinnamon

Salt and ground black pepper

1 16-ounce can chickpeas, drained

1/4 cup chopped fresh cilantro

3 Tbs. rice wine vinegar

3 Tbs. frozen orange juice concentrate, thawed

Method

Place couscous and dried cherries in a medium bowl. Add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.

Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. Add peppers and onions, sautéing until tender-crisp, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. Add to couscous, along with chickpeas and cilantro.

Whisk remaining 3 Tbs. of oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.

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