Couscous-Chickpea Salad with Ginger-Lime Dressing Recipe Print Page

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Photo by: Karry Hosford

Couscous-Chickpea Salad with Ginger-Lime Dressing

Couscous is great for make-ahead salads like this one. Turmeric lends a golden hue to the pasta, but it can be omitted.

Cooking Light JUNE 2004

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

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.

Nutritional Information

Amount per serving

Calories: 345
Calories from fat: 23%
Fat: 9g
Saturated fat: 3.4g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 1.2g
Protein: 11.2g
Carbohydrate: 56.2g
Fiber: 5.6g
Cholesterol: 17mg
Iron: 2mg
Sodium: 529mg
Calcium: 137mg

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Couscous-Chickpea Salad with Ginger-Lime Dressing recipe