COUSCOUS SALAD Courtesy of Bev and Katie Nord

2 cups water
2 tsp salt, plus more as needed
1 cup (6oz) dry couscous
1 cup finely chopped celery
1 med red onion, finely chopped
4 scallions (green part) finely chopped
1 cup dried cranberries
1 cup cooked chickpeas (garbanzo beans)
3 TBSP ground ginger
2 TBSP ground cinnamon
1 TBSP ground cumin
1/2 cup extra virgin olive oil
ground black pepper

Bring the water and 2 tsp salt to a boil. Add the couscous and stir once.

As soon as the water returns to a boil, remove the pan from the heat; cover it and let rest for 5 minutes. Then transfer the couscous to a sheet pan and spread it out to cool for 10 minutes.

Transfer the couscous to a medium bowl and break up any clumps. Add the celery, onion, scallions, cranberries, chickpeas, ginger, cinnamon, cumin, olive oil and pepper to taste.

Toss till combined. Transfer to a sealable container and refrigerate up to 2 hours. Let salad come to room temperature before serving.

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