Spiced Couscous Salad Recipe

We’ve been on a grain-based salad kick for a while, combining couscous, bulgar, farro or whatever we have in the cupboard with vegetables, nuts, legumes, herbs and spices for new combos. I think this started because:

  1. Green salads can get pretty grim during the winter months.
  2. Whenever we serve simple salads to guests, no one eats it and we end up with a neverending bowl of wilting lettuce in our fridge.

I like these heartier salads because they have endless variations, and they are a blank canvas for all the spices we have been collecting. I made this one for our last EatWith event and loved the contrast of the different textures and flavors (I think the cinnamon is a must).

spices

Spiced Couscous Salad with Chickpeas, Cashews & Veggies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Large bowl to feed a crowd

Spiced Couscous Salad with Chickpeas, Cashews & Veggies

Ingredients

  • 1 large box couscous (about 500 g or 17 oz.)
  • 2 cans chickpeas
  • 2 cucumbers, roughly chopped
  • 2 red peppers, roughly chopped
  • 2 cups cashews
  • 2 cups raisins
  • Spices (for example: cumin, turmeric, cinnamon, crushed red pepper, salt, pepper)
  • Olive oil
  • Juice of one lemon
  • Fresh cilantro, finely chopped

Instructions

  1. Cook couscous according to package directions in a large pot (a 2:1 water-to-couscous ratio is a good rule of thumb). Let cool.
  2. Mix in chickpeas, cucumbers, peppers, cashews, lemon juice and a healthy glug of olive oil.
  3. Add spices, a teaspoon at a time, until it reaches the flavor you desire. Mix in fresh cilantro.
  4. Transfer to a large bowl and serve at room temperature or slightly chilled.
http://www.travelingtotaste.com/2015/02/24/spiced-couscous-salad-recipe/

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