The recipe really is simple. You pour some couscous into a container or bowl. Add some spices including cinnamon and cumin then pour some boiling water over. When the couscous finishes doing its job, you fluff it up and add some oil, rice wine vinegar, some spinach and orange segments. Me? I took a different tack. I made the couscous mixture as written in the recipe, upping the salt (after tasting how it turned out) and the other spices because I used more couscous than stated. I added about three cups of cooked chickpeas, a handful of craisins, some chopped red onion and some canned mandarin oranges that I ran a knife through. I went with the rice wine vinegar but instead of the oil I opted to use some liquid from the can of mandarin oranges. The result? YUM! This is going to be a go to around here and an easy pick for the next time someone asks me to bring a side dish for a potluck meal.
Moroccan Spiced Couscous Salad
adapted from the Thug Kitchen
1 1/2 cups whole wheat couscous
1/2- 1 tsp salt
1/2 tsp cinnamon
1/2 tsp paprika
1/8 tsp cumin
1 1/2 cups boiling water
2 1/2 tbsp rice wine vinegar
1 1/2 tbsp liquid reserved from oranges
2 cups cooked chickpeas
handful of craisins
1/2 red onion, chopped
1 can of mandarin oranges, chopped
Pour the couscous into a bowl or container. Add all of the spices and stir to combine. Pour the boiling water over, stir quickly and then cover. Allow to absorb about 5-8 minutes. Remove the cover and fluff up the couscous. Add the vinegar and the reserved liquid from the oranges. Stir. Add the chickpeas, craisins, onion and oranges. Blend well. Taste for seasoning. Serve!
Shabbat Shalom!
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