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Exotic Moroccan Couscous Salad with Chickpeas, Raisins and Colourful Vegetables

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Exotic Moroccan Couscous Salad with Chickpeas, Raisins and Colourful Vegetables

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Ingredients

Adjust Servings:
1 cup Couscous
¼ cup Raisins
¼ cup Chicken or Vegetable Stock Cubes
3 tablespoons Olive Oil
1 minced Garlic Cloves
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Salt
1 Peeled and Grated Carrot
½ Diced Red Pepper
¼ Diced Red Onion
1 cup Canned Chickpeas
Cuisine:
    • 15 Minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    1. 1 cup quick-cooking couscous.
    2. ¼ cup raisins.
    3. 1¼ cups boiling chicken or vegetable stock.
    4. 3 tablespoons extra virgin olive oil.
    5. 1 clove garlic—minced.
    6. 1 teaspoon ground cumin.
    7. 1 teaspoon ground coriander.
    8. 1 teaspoon salt.
    9. 1 carrot—peeled and grated.
    10. ½ red pepper—diced.
    11. ¼ red onion—finely diced.
    12. 1 cup canned chickpeas—rinsed and drained.

    *Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. Place the oil, lemon juice, garlic, spices, and salt Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. Pour over the dressing and toss together until well combined.*

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