Veggie Chickpea and Couscous Salad with Yogurt Dressing
|Cookbook Title: 2,4,6,8|
4 cups chicken or vegetable stock
2 1⁄4 cups couscous
Salt and black pepper
2 tablespoons EVOO (extra-virgin olive oil; eyeball it)
1 small red onion, thinly sliced
2 seedless European cucumbers, cut in half lengthwise, then sliced into half moons
1 red bell pepper, chopped
1 cup fresh flat-leaf parsley leaves, 4 generous handfuls, chopped
1 pint grape tomatoes, halved
2 15-ounce cans chickpeas, drained, rinsed, then thoroughly dried
3⁄4 cup plain yogurt (look for thick, creamy Greek-style yogurt)
3 tablespoons red wine vinegar
2 tablespoons honey
15 fresh mint leaves (give or take a leaf), chopped
Bring the stock to a boil. Pour the couscous into a large bowl, add some salt and pepper and the EVOO, and stir with a fork to coat the couscous in the oil. Once the stock is boiling, pour it over the couscous and then wrap the bowl tightly with plastic wrap and let sit for 5 minutes.
While the couscous is steeping, combine the red onions, cucumbers, red bell peppers, parsley, grape tomatoes, chickpeas, salt, and pepper in a large salad bowl. To make the dressing, combine the yogurt,
red wine vinegar, honey, a few dashes of hot sauce to taste, the mint, and some salt and pepper. Pour the dressing over the veggies and stir it up.
Fluff the couscous with a fork and add it to the dressed veggies. Toss thoroughly, taste, and adjust the seasonings with more salt and pepper.
Reprinted from Rachael Ray 2,4,6,8 by Rachael Ray. Copyright © 2006. Published by Clarkson Potter/Publisher, a division of Random House, Inc.
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