Link: http://www.shape.com/dinner/healthy-vegetarian-recipes-lemon-couscous-chickpeas-cilantro-raisins-and-almonds
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
1 1⁄2 cups water
1 tablespoon olive oil
1 teaspoon salt
1⁄2 teaspoon cumin
1⁄4 teaspoon turmeric
1⁄4 teaspoon cayenne
10 ounces whole-wheat couscous
1⁄4 cup golden raisins
1 cup slivered almonds
2 cup canned chickpeas, drained and
rinsed
2 oz tablespoons shallots, minced
1⁄4 oz cup carrots, peeled and finely
chopped
1⁄2 oz cup cilantro leaves, chopped
1 oz lemon, zested and juiced
Instructions
In a small pot or Dutch oven, combine the water, olive oil,
salt, cumin, turmeric and cayenne. Bring the mixture just barely to a boil,
stir in the couscous, cover and remove from the heat. Let stand for 5 minutes,
then fluff up the grains with a fork. Cover and let stand for another few
minutes while you prepare the mix-ins.
In the meantime place the raisins in a small bowl and cover
with hot water. Let stand for 5 minutes so the raisins get re-hydrated and
plump.
In a small frying pan, toast the almonds over medium heat.
Keep an eye on them so they don't burn—this will only take about 3 minutes.
In a medium salad bowl, toss the couscous with the remaining
ingredients. Drain the raisins and add them to the bowl, along with the toasted
nuts. Taste for seasoning and serve.
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