Moroccan Couscous and Chickpea Salad

Ingredients:

  • pepper - 1 teaspoon
  • chickpeas - 15 ounce
  • cayenne - 0.25 teaspoon
  • cinnamon - 0.25 teaspoon
  • couscous - 1.5 cups
  • green onions - 3
  • ground ginger - 0.25 teaspoon
  • ground nutmeg - 0.25 teaspoon
  • lemon - 1
  • olive oil - 6 servings
  • parsley - 1 cup
  • pistachio nuts - 1 cup
  • bell pepper - 1 small
  • salt - 6 servings
  • turmeric - 0.5 teaspoon
  • vegetable broth - 1.5 cups

Moroccan Couscous and Chickpea Salad

clock logo Ready in: 45 minutes

fork and spoon logo Servings: 6

Diets: dairy free,lacto ovo vegetarian,vegan

INSTRUCTIONS

  1. Heat broth and a teaspoon of salt and bring to a boil.
  2. Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.
  3. After 5 minutes, remove cover and fluff couscous with a fork.
  4. In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
  5. Add the zest and juice of the lemon and mix again.
  6. Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
  7. Let the salad marinate for an hour or so before serving.

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