Moroccan Couscous Salad
2 1/4 cups of boiling water
1 1/2 cups of whole wheat couscous (uncooked)
1/2 cup of good extra virgin olive oil
1/4 cup of apple cider vinegar
1 1/2 cups of raisins (soaking in warm water)
1/2 cup of chopped cilantro
1 cup of chickpeas (garbanzos - canned)
2 tablespoons of finely grated carrots
1/2 of a red bell pepper (thinly julienned then diced)
juice from half a lemon
1 large (or 2 - 3 small) garlic clove/s
1 teaspoon cayenne pepper
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
dash of cinnamon
a pinch of salt (about 1/8 teaspoon or to taste)
Place uncooked couscous in a large pot. Add boiling water, stir, and cover (approx. 10 minutes).
In a small bowl, whisk together olive oil, vinegar, lemon juice, and spices.
Once couscous is ready, add in chickpeas, raisins, cilantro, carrots, red peppers, and garlic. Add in oil and vinegar. Mix until thoroughly coated (I use my hands :-).
Place in a covered ceramic or glass bowl. Serve warm or cold.