Mushroom, Chickpea & Couscous Salad

Clock Icon 15 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: n/a

Ingredients

  • 1 cup (250 mL) couscous
  • 1 cup (250 mL) boiling water
  • 1/3 cup (80 mL) canola oil
  • 3 Tbsp (45 mL) lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) cumin
  • Dash of Tabasco sauce
  • Freshly ground pepper
  • 1/2 lb (250 g) fresh mushrooms (white or cremini), sliced
  • 1 can (540 mL) chick peas, rinsed and drained
  • 1/4 cup (50 mL) chopped fresh parsley
  • 3 Peak of the Market green onions, chopped
  • 1 tomato, diced
  • 1 Peak of the Market red pepper, seeded, chopped
  • 1 small Peak of the Market zucchini, diced
  • 1/2 cup raisins

Method

  1. In medium bowl combine couscous and water.
  2. Let stand 5 minutes
  3. Fluff with fork. Set aside
  4. In small bowl whisk together oil, lemon juice, garlic, salt, cumin, pepper and Tabasco sauce. Set aside.
  5. In large bowl place mushrooms, chick peas, parsley, onion, tomato, red pepper, zucchini, raisins and couscous.
  6. Pour dressing over. Mix well.
  7. Season to taste.

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