Summer Couscous Salad

Name: Summer Couscous Salad
Ingredients: 1 1/2 cups water divided; 1 cup onions sliced; 1/2 cup couscous; 1 cup carrots sliced; 1 cup zucchini cut 1-inch dice; 2 medium garlic cloves crushed; 1/2 cup raisins, seedless; 15 1/2 ounces chickpeas (garbanzo beans) drained canned; 13 cup orange juice; 1 tablespoon olive oil; 18 teaspoon cayenne pepper; 1/2 teaspoon cinnamon; 2 cups tomatoes cut 2 inch cubes; 1/4 cup mint leaves fresh coarse; 1/2 small romaine lettuce washed, drained; 1 x black pepper fresh; 1 x salt to taste; 2 medium pita bread

18 ingredients

16 steps

Ingredients

1 1/2 cups water divided
1 cup onions sliced
1/2 cup couscous
1 cup carrots sliced
1 cup zucchini cut 1-inch dice
2 medium garlic cloves crushed
1/2 cup raisins, seedless
15 1/2 ounces chickpeas (garbanzo beans) drained canned
13 cup orange juice
1 tablespoon olive oil
18 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 cups tomatoes cut 2 inch cubes
1/4 cup mint leaves fresh coarse
1/2 small romaine lettuce washed, drained
1 x black pepper fresh
1 x salt to taste
2 medium pita bread

Directions

1

Pour 1/2 cup water int a medium-size non-stick skillet.
2

Add onion and saute over medium heat 10 minutes.
3

Add more water if onion becomes too dry.
4

Bring 3/4 cup water to a boil in a saucepan, remove from heat and add couscous.
5

Cover and let sit 5 minutes.
6

Add carrots to onion and cook 5 minutes.
7

Add zucchini and garlic and cook 5 more minutes.
8

Place couscous in a bowl; and fluff with a fork.
9

Add onion mixture, raisins and chickpeas to couscous and toss well.
10

Mix orange juice, olive oil, cayenne and cinnamon together.
11

Add to couscous and mix well.
12

Add salt and pepper to taste.
13

Toss tomatoes and mint together.
14

To serve, line a serving plater or 2 individual plates with lettuce leaves and spoon salad on top.
15

Sprinkle tomatoes and mint over couscous salad.
16

Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes.