Moroccan Couscous and Chickpea Salad
You can never have too many side dish recipes, so give Moroccan Couscous and Chickpea Salad a try.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 teaspoon black pepper
- 15 ounce can of chickpeas (garbanzo beans), rinsed and strained
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 1/2 cups couscous
- 3 chopped green onions or scallions
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 lemon
- Olive oil
- 1 cup chopped parsley
- 1 cup shelled and unsalted pistachio nuts
- 1 small red pepper, diced
- Salt to taste
- 1/2 teaspoon turmeric
- 1 1/2 cups vegetable broth
Instructions:
- Heat broth and a teaspoon of salt and bring to a boil.
- Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
- Add the zest and juice of the lemon and mix again.
- Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
- Let the salad marinate for an hour or so before serving.
