Couscous Salad with Chickpeas, Red Peppers, and Cumin Dressing
Salads • World
Description
Couscous salad with chickpeas, red peppers, and cumin dressing
Ingredients
- Couscous 1½ cups
- Water 3 cups
- Meyer Lemon Juice 3 tablespoons
- Honey 1 teaspoon
- Ground Cumin 1 teaspoon
- Cayenne Pepper ½ teaspoon
- Olive Oil ¼ cup
- Chickpea 1 can
- Canned Peaches 5 oz
- Yellow Cherry Tomatoes 5 oz
- Chopped Sage Leaves 0 oz
- Spanish onions 1 head
- Eel 1 piece
- Pide bread 4 pieces
Step-by-Step Guide
Step 1
Pour the couscous into a large bowl, add 3 cups of boiling water, and let it sit for 15–20 minutes, stirring occasionally, until the grains are soft. Drain any excess water and gently squeeze to remove extra liquid. Return to the bowl.
Step 2
Meanwhile, mix the lemon juice, honey, cumin, cayenne pepper, and ½ teaspoon of salt in a small bowl. Gradually whisk in the olive oil.
Step 3
Add the chickpeas, chopped peppers, halved cherry tomatoes, finely chopped red onion, and parsley to the couscous. Drizzle with the dressing and mix well.
Step 4
Arrange the lettuce leaves on serving plates. Top with mounds of the salad and place the sliced pita around.
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