Moroccan Couscous Salad Makes 9.5 (1/2 cup) servings
|Food Lion Beans; garbanzo, canned|
2 ¼ tsp
1/3 cup, chopped
½ tbsp + ¾ tbsp
|Cook chick peas until tender; drain & set aside. (If using canned chick peas, remove from can, rinse, drain & set aside)|
Dice your onion & chop garlic.
Using first measurement of olive oil, add to a pot over medium heat. Begin to sweat your onion & then add your chopped garlic. Cook until translucent. Add water to the pot & bring to just under a boil. Carefully add your couscous being mindful of the hot liquid. Remove from heat, cover & let sit for 5-7 minutes.
Fluff couscous with a fork to break up clumps. Transfer to sheet tray & cool.
|Cucumbers; peeled, raw|
Tomatoes; fresh, ripe, red
Food Lion Olives; black, CND, sliced
|1 1/8 cup, chopped|
½ cup, chop/slice
|Peel stripes around the cucumber, cut down the middle lengthwise, remove seeds with a spoon & then cut into a small dice.|
Remove the core from the tomato & cut into a small dice.
In a bowl, add the cooled couscous, the diced cucumber, tomato & olives.
|Food Lion Lemon Juice;can/bottled|
Food Lion Pepper; black, ground
my essentialsSalt; table
Food Lion Cumin; ground
Food Lion Oregano Leaves; dried
1 1/8 tsp, whole
|In a separate bowl, mix together second measurement of olive oil, lemon juice, salt, pepper, cumin, and then pour over the couscous mixture & toss to coat.|