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Whole Wheat Couscous Salad

1 cup whole wheat couscous
12 cup golden raisin
12 teaspoon cinnamon
14 teaspoon ground allspice
14 teaspoon turmeric
1 cup canned chick-peas, drained and rinsed
12 cup finely chopped sweet red pepper
12 cup green onion
12 cup chopped pistachio nuts or 12 cup almonds
14 cup red wine vinegar
2 tablespoons chopped of fresh mint
1 teaspoon salt
1 teaspoon pepper


In large heatproof bowl, combine couscous, raisins, cinnamon, allspice and turmeric . Pour in 2 cups (500 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool. Add chickpeas, red pepper, green onions, pistachios, vinegar, mint, salt and pepper; toss with fork to combine. Make-ahead: Cover and refrigerate for up to 24 hours.

Source: www.food.com