Contributed by: News Canada
Salads For A Summer Night
By Anita Stewart
(NC) - "Canned pulses (dry beans, chickpeas, lentils and dry peas)", are brilliantly easy to handle. Use them in Lentil Tabbouleh Salad... one of the simplest salads I've ever made. Or blend chickpeas with couscous - lightning quick to prepare and sparked with cranberries for a punch of both protein and flavour.
Combine all ingredients in large bowl. Toss and serve.
Chickpea and Cranberry Couscous Salad
Combine stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.
Stir in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed.
Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.
Saute zucchini, carrots and green onions in 1 tbsp (15 mL) of canola oil. Add sauteed vegetables to couscous. Stir in cranberries and chickpeas.
Whisk together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.
Cover and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.
Makes 10 Servings
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