Couscous-Chickpea Salad with Ginger-Lime Dressing

Couscous-Chickpea Salad with Ginger-Lime Dressing Recipe
Karry Hosford
Couscous is great for make-ahead salads like this one. Turmeric lends a golden hue to the pasta, but it can be omitted.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 23 %
Fat 9 g
Satfat 3.4 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 11.2 g
Carbohydrate 56.2 g
Fiber 5.6 g
Cholesterol 17 mg
Iron 2 mg
Sodium 529 mg
Calcium 137 mg

Ingredients

Dressing:
1/3 cup fresh lime juice
1 1/2 tablespoons extravirgin olive oil
2 teaspoons grated peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Salad:
2 cups water
1 1/2 cups uncooked couscous
1/2 cup raisins
1/2 teaspoon ground turmeric
1 cup chopped tomato
1 cup chopped peeled cucumber
1 cup (4 ounces) crumbled feta cheese
1/4 cup thinly sliced green onions
2 tablespoons finely chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

To prepare dressing, combine first 8 ingredients, stirring with a whisk.

To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.

Jeanne Lemlin,

Cooking Light

June 2004
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