Summer couscous salad. TNS
This summery one-dish meal won’t heat up your kitchen. Refreshing mint, garlic, raisins, orange juice and couscous give this salad a hint of the Middle East. It’s similar to regular couscous made from wheat flour, but has larger grains almost like little pearls. It adds a firmer texture to the dish than using regular couscous.
SUMMER COUSCOUS SALAD
1 cup water
1/2 cup pearl couscous
Olive oil spray
1 cup frozen chopped onion
1 cup sliced carrots
1 cup zucchini cut into 1/2-inch pieces
2 teaspoons minced garlic
1/4 cup orange juice
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup raisins
1 cup canned reduced-sodium chickpeas rinsed and drained
8 Romaine lettuce leaves, washed and torn into smaller pieces
2 cups tomatoes cut into 1-inch pieces
1/4 cup coarsely chopped fresh mint
Pour water into a medium-size sauce pan. When it comes to a boil, lower heat and add couscous. Simmer 6 to 8 minutes. Meanwhile, spray a large nonstick skillet with olive oil spray and place over medium-high heat. Add onions, carrots and zucchini. Saute 5 minutes. Add the garlic and continue to saute 3 minutes, stirring occasionally.
Mix orange juice, olive oil and cinnamon in a large bowl. Add the cooked couscous and vegetable mixture. Toss well. Add salt and pepper to taste. Add the raisins and chickpeas.
Line two dinner plates with the lettuce leaves. Spoon the salad on top of the lettuce. Sprinkle the tomatoes and mint over couscous salad.
Tribune News Service
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