Moroccan couscous salad, lhj

6 Servings

Ingredients

Quantity Ingredient
1½ cup Vegetable broth
1 pinch Nutmeg
1 cup Couscous
½ cup Raisins
¼ cup Chopped dried apricots
16 ounces Chickpeas; canned, drained and rinsed
3 tablespoons Olive or vegetable oil
½ teaspoon Grated lemon peel
3 tablespoons Fresh lemon juice
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

Directions

1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove from heat and stir in couscous, raisins and apricots. Cover and let stand 5 minutes.

2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon peel, juice, salt and pepper in bowl; add to couscous and toss to combine.

Serve at room temperature. Makes 6 cups.

Prep time: 10 minutes plus standing Cooking time: 5 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved NOTES : This no-fuss salad is healthy and fast--from stovetop to table in less than thirty minutes!

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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