Moroccan Salad

Name: Moroccan Salad
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

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

In a pot coated with nonstick cooking spray, saute 1/2 tsp garlic and add 1 tablespoon lemon juice and vegetable broth.
2

Bring to a boil and add couscous, then cover the pot and remove from the heat.
3

Let sit for 5 minutes and then fluff with a fork, add parsley and set aside.
4

When cool, add snow peas, kidney beans, garbanzo beans, green onions, peanuts and cranberries.
5

For dressing, mix together remaining 1/2 tsp minced garlic and 3 Tbsp lemon juice, olive oil and hot sauce.
6

Toss the dressing with the couscous mixture.