Chickpea and Couscous Salad

Ingredients

• 1 cup couscous (dry)
• 1.5 cups boiling water
  
• 1 cup grated carrot
• 1 can chickpeas, drained and rinsed
• 1 fresh mango, diced
  
• 1/2 cup chopped fresh cilantro
• 1 cup roasted cashews
  
• pepper, to taste

Dressing

• 1/3 cup olive oil
• 1/3 rice wine vinegar
  
• 1 T minced garlic
• 2 teaspoons cumin powder
• 1 T lemon juice
• 1 T minced ginger
  

Directions

1. To make the dressing, place all ingredients into a small jar and shake well to combine.
2. Place the couscous and boiling water and cover the bowl. Leave for 15 minutes to allow the couscous to absorb the liquid.
3. Use a fork to fluff the couscous before allowing to cool.
4. Add the remaining ingredients. Mix well.
5. Drizzle over the dressing and mix well. Season with pepper to taste.
6. Chill. When ready to serve, mix in cashews.
   

Source

Couscous and Grilled Squash

Ingredients

• 2 limes
• 1/3 cup olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 small zucchini and/or yellow summer squash
• 1 small head cauliflower, trimmed
• 1 small red onion
• 1-1/2 cups water
• 1 cup couscous
• Snipped fresh parsley (optional)

Directions

1. Finely shred enough peel from 1 of the limes to make 1 teaspoon; set aside. Juice limes to make 1/4 cup juice. In a small bowl whisk together 1/4 cup lime juice, the olive oil, cumin, salt and pepper.

2. Cut zucchini lengthwise into 1/2-inch-thick slices. Cut cauliflower crosswise into 4 equal slices. Cut red onion crosswise into 1/2-inch-thick slices. Brush vegetable slices with some of the olive oil mixture.

3. For a charcoal grill, grill vegetable slices on the rack of an uncovered grill directly over medium coals until crisp-tender, carefully turning vegetables once using a wide spatula. Allow 5 to 6 minutes for zucchini slices and 10 to 12 minutes for cauliflower and onion slices. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Remove vegetables from grill as they get done.

4. Meanwhile, in a medium saucepan bring water to boiling. Stir in couscous and 1 teaspoon lime peel. Remove from heat; cover and let stand 5 minutes. Fluff couscous mixture with a fork.

5. To serve, drizzle vegetables and couscous with remaining oil mixture. Top with parsley. Makes 4 servings.

source

Spicy grilled vegetable couscous

Ingredients

• 6 ounces asparagus, tough ends snapped off
• 2 carrots, peeled, diagonally sliced 1-1/2 inches thick
• Olive oil or nonstick cooking spray
• 2/3 cup cherry tomatoes, stemmed
• 1 small eggplant, cut into 1-inch slices
• 1 zucchini, trimmed and cut lengthwise into quarters
• 1/3 red onion, peeled and cut into 1/4-inch slices
• 1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
• 1 tablespoon olive oil
• 1 cup canned garbanzo beans, rinsed and drained
• 2 teaspoons olive oil
• 1 14-ounce can vegetable stock
  
• 1 to 2 teaspoons Asian chili paste with garlic
• 1 cup couscous
• 1/8 teaspoon ground turmeric
• 2 tablespoons snipped mint

Directions

1. Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.

2. Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.

3. Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)

4. Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.

5. Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

6. Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.

from BHG