Couscous Salad
Submitted by Judy Reed on Feb 23, 2010

This salad is filled with vegetables, raisins garbanzo beans and spices, this hearty couscous salad is prepared the day before and served cold.

Servings:
8

Complexity:   
Easy

Total Time:
30 minutes

Ingredients:
2 cups water
2 Tb. Vegetable or Olive oil
¼ tsp. turmeric
¼ tsp. cinnamon
¼ tsp. chopped fresh ginger root
2 cups couscous
½ cup raisins
½ cup chopped green onion
½ cup chopped carrot
1 cup chopped zucchini
¼ cup chopped green bell pepper
¼ cup chopped red or yellow bell pepper
15 ounce can garbanzo beans, drained
3 Tbs. vegetable oil or olive oil
1 ½ Tbs. lemon juice
salt to taste
lettuce leaves
½ cup sliced almonds

Directions:
In a 1-quart saucepan, bring water, 2 tablespoons oil, turmeric, cinnamon and ginger to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes.
Transfer to a large mixing bowl and add zucchini, carrot, green onion, bell peppers and garbanzo beans. In a small bowl, combine 2 Tablespoons oil, lemon juice, and salt. Pour over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight. To serve, mound on a lettuce lined platter and sprinkle with almonds.

Cook's Notes:
Turmeric is an ingredient talked about in reference to helping cancer patients & I've added it to our diet for that reason. Beside... it's really delicious.