Commercial – Continue Finding out Under
- 1 1/2 c. water
- 1/4 tsp. salt
- 1 tsp. olive oil
- 1 tbsp. olive oil
- 1 c. couscous
- 3/4 c. canned chick-peas, drained and rinsed (reserve the liquid)
- 1/2 c. frozen peas, thawed
- 1 medium carrot, coarsely shredded
- 1 miniature tomato, chopped
- 1 miniature candy crimson or yellow pepper, chopped
- 2 1/2 tbsp. currants
- 2 1/2 tbsp. finely chopped new chives
- 1 1/2 tbsp. pistachio or pine nuts
- 1 1/2 tbsp. lemon juice
- 1/4 tsp. dried thyme
- 1/4 tsp. dried marjoram
- scurry angostura bitters (no longer compulsory)
Directions
-
- Step 1In a medium saucepan over excessive heat, bring the water, salt and 1 teaspoon of the oil to a boil. Chase in the couscous. Expend faraway from the warmth, duvet and let stand for 5 minutes, or unless the liquid is absorbed. Fluff with a fork.
- Step 2Switch the couscous to a mountainous bowl. Add the chick-peas (with out the liquid), peas, carrots, tomatoes, peppers, currants, chives and nuts. Toss gently unless combined.
- Step 3In a miniature bowl, trot together the lemon juice, thyme, marjoram, bitters (if using) and the remaining 1 tablespoon oil. Add 3 tablespoons of the reserved chick-pea liquid; discard the remaining chick-pea liquid. Mix and pour over the salad. Toss to combine neatly.
- Step 4Camouflage and let stand at room temperature for 30 minutes to mix the flavors.
Commercial – Continue Finding out Under
Commercial – Continue Finding out Under