Looking for a colorful dish that presents well and packed with flavor. Try this Moroccan couscous salad with chickpeas. Can be served as a side or as a bed for your choice of grilled entre.

Ingredients

1 cup quick couscous
¼ cup raisins (i prefer golden, add red or other types for color)
1¼ cups boiling stock
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 garlic clove — minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
1 tsp 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

Instructions

Large Bowl –

1. combined couscous & raisins – evenly pour over boiling stock – cover to seal in the steam – let sit for 5 minutes.
2. combined olive oil, lemon juice, garlic, spices, and salt in a dressing shaker or jar with a sealed lid – shake.
3. fluff couscous with fork – stir in carrot, red pepper, onion, chickpeas and parsley.
4. toss in dressing evenly until well combined.