Couscous Salad On 2 Red Plates
- Diced Fruit & Veggies For Couscous Salad
- Couscous Salad Ingredients
I made this for lunch today & it turned out great. I got the basic recipe from http://www.fatfree.com. The recipe below reflects various changes I made to the original recipe.
Couscous Salad
2 cups fat free veggie broth
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, peeled & diced
1/4 red onion, diced
1 red bell pepper, diced
1 cucumber, peeled & diced
1 Granny Smith apple, peeled & diced
½ med pineapple, peeled, cored, & sliced
1 can garbanzo beans, drained
1 small lime juiced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 10 minutes.
Preheat the broiler. Broil the pineapple until the flesh closest to the heat starts to brown. Remove from heat and cool to room temperature. Dice broiled pineapple & set aside.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps.
Combine all ingredients and toss. Chill for several hours. Will keep refrigerated for up to 3 days.
Letha’s Notes: I served this on a bed of baby romaine lettuce & it was very good. I’m really into grilled/broiled pineapple at the moment. For photos of broiled pineapple see my recipe for Caramelized Pineapple Salsa. When I cut up apples or potatoes I usually leave them in a bowl of water until I’m ready to add to the recipe so they won’t turn brown. Sometimes I also add a little lemon or lime juice or vinegar to the water for the apples to keep them from discoloring. I peeled the apple but you could also eat it with the peel.
