Kat’s Couscous **repost from eatingelpaso**

One of my best friends made this for me once. I loved it so I asked for the recipe. It’s light and bright and really good for summer potlucks. It can be vegetarian if you just switch out the chicken stock, and is more omnivore-friendly if you add grilled chicken. This recipe is tweaked a little from the original because I didn’t have all the ingredients on hand; it was still awesome. Sorry, no pics this time…

salad

4 cups chicken stock
2 cups couscous
3 tomatoes, chopped and drained
15 oz can garbanzo beans, drained
2 red and/or yellow bell peppers, diced
1/2 cup dried cranberries
1/4 cup minced parsley

dressing
1/2 cup lime juice
1/2 cup apple cider vinegar
5 Tbs olive oil
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp Tabasco

 

1/4 cup toasted pine nuts
salt and pepper to taste

Bring the stock to a boil. When it is at a rolling boil, stir in the couscous. Turn off the heat and cover it. Just leave it alone while you make the dressing.

Add all the dressing ingredients to a jar and shake it to blend. Put the jar in the fridge while you cut vegetables.

If you put the tomatoes in a strainer for about 10 minutes after you chop them, it’ll make the salad a lot less watery. That’s good. Do that. You could also toast the chickpeas in the oven before you add them to the salad. Sometimes I do that but not always-it’s basically just put them on a cookie sheet and into the oven at 350 degrees for about 10 minutes, stirring every 3 minutes or so.

Even if you don’t toast the chickpeas make sure you toast the pine nuts! Just put them in a dry pan over medium-low heat and stir/flip them periodically to make sure they don’t burn.

Once the couscous is tender, pour it into a flat pan or onto a cookie sheet to cool. It needs to cool¬†completely¬†before going into the fridge or it’ll get soggy from condensation, plus it really makes your fridge heat up. Despite all of this I ended up putting mine into the freezer because it was in a hurry, so remember that’s an option.

When the couscous is completely cool, put it into a bowl or storage container with a lid. Add the chopped vegetables, parsley, cranberries, chickpeas, and dressing (hold off on the pine nuts) and stir well. Taste to see if you need salt or pepper and then put it in the fridge. It’s best if you let it marinate for at least three hours.

Sprinkle with pine nuts before serving. Makes about 15 cups.

 

No pictures because I was getting ready for a performance and this was my potluck dish to bring to it. You could also use quinoa instead of couscous if you like. I think the original recipe called for dried currants or cherries so you could probably experiment with any kind of dried fruit, too.

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