Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water, divided
1 c Onion, sliced
1/2 c Couscous*
1 c Carrots, sliced
1 c Zucchini, cut 1-inch dice
2 md Garlic cloves, crushed
1/2 c Raisins
15 1/2 oz Chickpeas, drained canned
1/3 c Orange juice
1 tb Olive oil
1/8 ts Cayenne pepper
1/2 ts Cinnamon, ground
2 c Tomatoes, cut 2 inch cubes
1/4 c Mint, fresh coarse chopped
1/2 sm Romaine lettuce head,
-washed and drained
Black pepper, fresh ground
Salt, to taste
2 md Pita breads

Pour 1/2 cup water int a medium-size non-stick skillet. Add onion and
saute over medium heat 10 minutes. Add more water if onion becomes
too dry. Bring 3/4 cup water to a boil in a saucepan, remove from
heat and add couscous. Cover and let sit 5 minutes. Add carrots to
onion and cook 5 minutes. Add zucchini and garlic and cook 5 more
minutes. Place couscous in a bowl; and fluff with a fork. Add onion
mixture, raisins and chickpeas to couscous and toss well. Mix orange
juice, olive oil, cayenne and cinnamon together. Add to couscous and
mix well. Add salt and pepper to taste. Toss tomatoes and mint
together.
To serve, line a serving plater or 2 individual plates with lettuce
leaves and spoon salad on top. Sprinkle tomatoes and mint over
couscous salad. Place pita in toaster oven for 2 minutes to warm
through, or warm in oven a few minutes.

Browse by categories