Moroccan Couscous Salad, LHJ

Recipe Ingredients

1 1/2 cups	355ml	Vegetable broth
1		Nutmeg
1 cup	237ml	Couscous
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	36g / 1.3oz	Chopped dried apricots
16 oz	454g	Chickpeas - canned, drained,
		Rinsed
3 tablespoons	45ml	Olive or vegetable oil
1/2 teaspoon	2.5ml	Grated lemon peel
3 tablespoons	45ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper

Recipe Instructions

1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove from heat and stir in couscous, raisins and apricots. Cover and let stand 5 minutes.

2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon peel, juice, salt and pepper in bowl; add to couscous and toss to combine.

3. Serve at room temperature. Makes 6 cups.

Prep time: 10 minutes plus standing Cooking time: 5 minutes

NOTES : This no-fuss salad is healthy and fast--from stovetop to table in less than thirty minutes!

Source:
Ladies Home Journal

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