Healthy Eating: Couscous and Garbanzo Bean Salad

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Dressing

1/2 cup olive oil

1/2 cup fresh lemon juice

1 teaspoon minced garlic

1/2 teaspoon cumin

Hot sauce, to taste

Salt and pepper, to taste

Mix all ingredients together. Set aside.

Salad

3 cups cooked garbanzo beans

2 cups quick-cooking couscous

2/3 cup dried currants, soaked and drained

2/3 cup red pepper, finely chopped

1/2 cup green onion, including green tops, sliced

1/2 cup fresh mint, chopped

1/2 cup flat leaf parsley

1/2 cup pine nuts, toasted

Cook and cool couscous. Mix salad ingredients together then toss with the dressing. Let salad set at room temperature for 1 hour or in refrigerator overnight.

Adapted from Judith Emerson’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair." Copies of this cookbook are available for purchase at the Routt County Extension Office. Proceeds benefit the Routt County Fair exhibit hall.

Comments

Jeff Kibler 4 months, 3 weeks ago

Have they come up with quicker couscous? Seems to me plain old couscous cooks quite quickly. Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?
All snarkiness aside, sounds delish!

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