Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups Moroccan couscous
  • 1 ½ cups water
  • 1 15 ounce can chickpeas (rinsed/drained)
  • 2 Persian cucumbers (small diced)
  • ½ green bell peppers (small diced)
  • ¼ cup radish (thinly sliced)
  • 2 tablespoons slivered almonds (toasted)
  • 2 tablespoons kalamata olives (sliced)
  • 2 green onions (sliced)
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 garlic clove (pressed)
  • 1 tablespoon honey
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instruction

  • In a small pot, bring water to a boil. Add couscous, stir vigorously until most of the liquid is absorbed, about 30 seconds.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool down.
  • Prepare the salad ingredients and dressing. Add them to the cooled couscous. Toss gently to combine.
  • Enjoy at room temperature, or cover and refrigerate until cool, about 1 hour.