Moroccan Salad

13 ingredients
6 steps

Ingredients

  • 1 teaspoon garlic, minced and divided
  • 4 tablespoons lemon juice, divided
  • 2 12 cups vegetable broth
  • 1 12 cups couscous
  • 1 cup garbanzo beans
  • 1 cup kidney bean
  • 12 cup parsley, chopped
  • snow peas, cooked crisp tender
  • 4 green onions, sliced
  • 12 cup peanuts
  • 12 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 dash hot pepper sauce

Directions

  1. 1
    In a pot coated with nonstick cooking spray, saute 1/2 tsp garlic and add 1 tablespoon lemon juice and vegetable broth.
  2. 2
    Bring to a boil and add couscous, then cover the pot and remove from the heat.
  3. 3
    Let sit for 5 minutes and then fluff with a fork, add parsley and set aside.
  4. 4
    When cool, add snow peas, kidney beans, garbanzo beans, green onions, peanuts and cranberries.
  5. 5
    For dressing, mix together remaining 1/2 tsp minced garlic and 3 Tbsp lemon juice, olive oil and hot sauce.
  6. 6
    Toss the dressing with the couscous mixture.

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