Healthy Eating: Couscous and Garbanzo Bean Salad
July 27, 2014
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.
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.