Kosher Salads
| Minty Chickpea Salad with Couscous |
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KosherEye.comby Ann Stettner, Wild Thymes
Ingredients 10-ounce box couscous* Directions: Place the couscous in a medium bowl, pour 1 1/2 cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork. Stir in the chickpeas, orange zest, 1/8 cup Meyer Lemon Salad Refresher, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8 cup Meyer Lemon Salad Refresher. Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds. Notes: Yield: Serves 4 *Substitution: You can serve fiber-rich bulgur wheat in place of the couscous, using the same hot-water "cooking" technique. Use 3 cups water to 1 cup bulgur wheat and increase the sitting time to 45 minutes. |
