Despite the ole palate being somewhat basic, I’ve always been a salad guy. As far as this specific one goes though, well; without spell check I’d probably end up spelling couscous wrong, so that’s to say I’m not too familiar with it. Thankfully you don’t have to share the same bewildered state, so enjoy!
- 1⁄4 cup olive oil
- 1 medium shallot, minced
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground cayenne
- 1 cup couscous
- 2 cups vegetable broth, homemade or store-bought, or water
- Salt
- 1 medium yellow bell pepper, chopped
- 1 medium carrot, shredded
- 1⁄2 cup chopped dried apricots
- 1⁄4 cup golden raisins
- 1⁄4 cup chopped unsalted roasted cashews
- 11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 tablespoons minced fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
In a large saucepan, heat 1 tablespoon of the oil over medium heat. Add the shallot, coriander, turmeric, cayenne, and couscous and stir until fragrant, about 2 minutes, being careful not to burn. Stir in the broth and salt to taste. Bring to a boil, then remove from the heat, cover, and let stand for 10 minutes.
Transfer the cooked couscous to a large bowl. Add the bell pepper, carrot, apricots, raisins, cashews, chickpeas, and cilantro. Toss gently to combine and set aside.
In a small bowl, combine the remaining 3 tablespoons of oil with the lemon juice and sugar, stirring to blend. Pour the dressing over the salad, toss gently to combine, and serve… Makes 4 servings
