In the past year or so, I have been trying other forms of pastas and grains. I love all forms of couscous from the original, to Israeli. I love a light pasta salad and wanted something different to bring to the potlucks and bbq’s that I love going to. It’s has familiar ingredients, just combined differently. This is my “Remix” on a pasta salad.
The hardest part about this recipes is the preparation….and it’s not really hard. Once you have everything chopped and ready to go, its done! I hope you try it and enjoy.
¾ cup dry plain Couscous
1 cup chicken stock
2 15 oz cans of garbanzo beans, rained and rinsed
½ lg red onion, small diced about 1 cup diced
2 garlic cloves minced
1 TB minced fresh mint, about 15 leaves
¾ cup dried cranberries (unsweetened)
2 Tsp minced ginger, about 1 inch
1 large red bell pepper, small diced. About 1 cup diced
2 TB minced cilantro
1 cup slivered almonds, toasted
1 TB orange zest
Juice of 1 orange
½ tsp ground cinnamon
1/3 cup extra virgin olive oil
Sea Salt to taste
- In Small saucepot bring, chicken stock to a boil. Add couscous, cover and remove from heat. Let stand 10 minutes.
- In a large bowl, combine, garbanzo beans, red onion, garlic, mint, cranberries, ginger, red bell pepper, cilantro, almonds and orange zest. Stir to combine.
- Next, add couscous, orange zest, cinnamon and olive oil. Mix and season to taste with sea salt.
- Serve warm or at room temperature