Couscous Salad with Arabian DressingIngredients:2 cups water
1 cup couscous
14 oz can chickpeas, drained
1 medium zucchini, chopped
1/2 cup raisins, soaked in hot water, 20 minutes, drained
1/2 cup dried apricots, soaked in hot water 20 minutes, drained and chopped
1/4 cup sun-dried tomatoes, soaked in hot water, 20 minutes, drained, chopped
1/4 cup flaked natural almonds, toasted
Arabian Dressing
3/4 cup low-fat plain yogurt
1/4 cup canola oil
1/4 cup shredded cucumber
2 tbsp chutney, chopped
1 tsp curry powder
1/2 tsp crushed dried mint
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cayenne Directions:To prepare dressing: combine yogurt, canola oil, cucumber, chutney, curry, mint, ginger, cinnamon and cayenne in a medium bowl. Stir to mix. In a medium saucepan bring water to a boil. Add couscous, stir. Remove lid to let cool.
Stir couscous with a lifting motion, using a fork to loosen grains. In a large serving bowl, mix together couscous, chickpea, zucchini, raisins, apricots, and sun-dried tomatoes. Pour dressing over salad and toss. Sprinkle with toasted almonds. Serve with pita bread and cucumber spear. 6 servings Recipe compliments of Canola Info
|
.jpg)
