Nectarine and Chickpea Couscous Salad with honey-cumin dressing

From Cooking Light June 2000

Yield: 6 servings ( Serving Size: 1 cup )
Community Recipe from


  • 1 1/4 cup(s) water
  • 1 cup(s) uncooked couscous
  • 2 tablespoon(s) fresh lime juice
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) honey
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground coriander
  • 1 1/2 cup(s) nectarines (about 3) coarsely chopped
  • 1/2 cup(s) spinach coarsely chopped
  • 1/4 cup(s) green onions thinly sliced
  • 15.5 oz can(s) chickpeas drained


  1. Bring water to a boil in a medium saucepan; gradually stir in cous couse. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

  2. Combine lime juice and next 5 ingredients (juice through coriander) in a large bowl, stir well with a whisk. Add cous cous, chopped nectarines, spinach, onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
August 2013

This recipe is a personal recipe added by CNewling and has not been tested or endorsed by MyRecipes.

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