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LOCATION: Recipes >> Salad Recipes >> Couscous 09

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Couscous Salad

1 cup couscous
1.5 cups water
1 red bell pepper diced small
1 large ripe tomato diced small
2 or 3 green onions sliced thin or minced
1 can chickpeas
2 tablespoons currants
juice of 1 lemon or lime
2 generous tablespoons of extra virgin olive oil
1 tablespoon sumac (sour reddish powder; optional)
salt and black pepper to taste
1 chili, minced (optional)

Boil the water, stir in the couscous, cover, and remove from heat.
In the meantime prep the vegetables and juice the citrus. Drain
and rinse chickpeas. Combine couscous, vegetables, chickpeas, and
currants in a ceramic or glass container. (I use a large Corningware
casserole that I can cover with its plastic lid and keep in the
fridge.) Pour on the lemon/lime juice and olive oil and mix with
a wooden spoon. Add salt and pepper and sprinkle on the sumac (if
using) and mix again. Cover, chill, and allow flavors to mingle.
Stir gently before serving.

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