Mushroom, Chickpea & Couscous Salad
15 minutes |
Servings:
4 |
Prep:
15 minutes |
Cook:
n/a
Mushroom, Chickpea & Couscous Salad
15 minutes
Servings:
4
Prep:
15 minutes
Cook:
n/a
Mushroom, Chickpea & Couscous Salad
15 minutes
Servings:
4
Prep:
15 minutes
Cook:
n/a
Ingredients
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
- In medium bowl combine couscous and water.
- Let stand 5 minutes
- Fluff with fork. Set aside
- In small bowl whisk together oil, lemon juice, garlic, salt, cumin, pepper and Tabasco sauce. Set aside.
- In large bowl place mushrooms, chick peas, parsley, onion, tomato, red pepper, zucchini, raisins and couscous.
- Pour dressing over. Mix well.
- Season to taste.