Whole Wheat Couscous Salad

Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined pita bread, hollowed out tomatoes or cherry tomatoes, or mound on spears of endive. Try leftovers for lunch.

Whole Wheat Couscous Salad


Quantity Ingredients
1 cup (250 ml) whole wheat couscous
1/2 cup (125 ml) golden raisins or thinly sliced dried apricots
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) each ground allspice and turmeric
1 cup (250 ml) canned chickpeas, drained and rinsed
1/2 cup (125 ml) finely chopped sweet red pepper
1/2 cup (125 ml) chopped green onion
1/2 cup (125 ml) chopped pistachios or almonds
1/4 cup (50 ml) red wine vinegar
2 tbsp (25 ml) chopped fresh mint (or 1 tsp/5ml dried)
1 tsp (5 ml) each salt and pepper


In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric . Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.

Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Makes 6 servings.

Nutrition information per serving: 261 calories, 9g protein, 6g fat, 1g saturated fat, 48g carbohydrate (8g dietary fibre), 469mg sodium

Source: www.canadianliving.com