Moroccan Couscous and Chickpea Salad

Preparation time: 5 mins
Cooking time: 10 mins

Difficulty: Easy - for beginners
Serves: 6

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.