Moroccan Couscous and Chickpea Salad
- PREP TIME45 MIN
- SERVINGS6 PEOPLE
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.
Nutrition Facts
- Calories483.46kcal
- Fat25.22g
- Saturated Fat3.33g
- Cholesterol0mg
- Carbohydrates53.47g
- Sugar3.31g
- Protein0%
- Sodium638.24mg
- Fiber3.23mg
