Couscous and Vegetable Salad  Couscous and Vegetable Salad 8859 couscous and vegetable salad

Couscous and Vegetable Salad

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  • 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)


    1. 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.
    2. 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.
    3. 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.
    4. Step 4Camouflage and let stand at room temperature for 30 minutes to mix the flavors.

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