Moroccan chickpea and couscous salad

Name: Moroccan chickpea and couscous salad
Cuisine: Moroccan, African
Ingredients: 1 cup quick-cooking couscous; ¼ cup raisins; 1¼ cups boiling chicken or vegetable stock; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 garlic clove — minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground ginger; 1 teaspoon salt; 1 carrot — peeled and grated; ½ red pepper — diced; ¼ red onion — finely diced; 1 cup canned chickpeas — rinsed and drained; 2 tablespoons finely chopped fresh flat-leaf parsley

2 steps

Updated at: Wed, 16 Aug 2023 23:48:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1533.9 kcal (77%)

Total Fat53.1 g (76%)

Carbs224.1 g (86%)

Sugars41.7 g (46%)

Protein44.1 g (88%)

Sodium3209.3 mg (160%)

Fiber24.4 g (87%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupcouscous

quick-cooking

¼ cupraisins

1 ¼ cupschicken stock

boiling, or vegetable

3 tablespoonsextra virgin olive oil

2 tablespoonslemon juice

1garlic clove

minced

1 teaspoonground cumin

1 teaspoonground coriander

½ teaspoonground ginger

1 teaspoonsalt

0.5red pepper

0.25red onion

1 cupcanned chickpeas

rinsed and drained

2 tablespoonsfresh flat-leaf parsley

finely chopped

Instructions

Step 1

Serves 4

Step 2

MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. POUR over the dressing and toss together until well combined.