Couscous Salad With Summer Vegetables
|Chicken stock/Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Couscous||1 Cup (16 tbs)|
|Eggplants||3 Small, halved lengthwise and sliced 1/2 inch thick|
|Zucchini||1 Medium, halved lengthwise and sliced 1/2 inch thick|
|Garlic||2 Clove (10 gm), minced|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Canned chickpeas||10 1⁄2 Ounce, drained and rinsed (1 Can)|
|Plum tomatoes||2 , diced|
|Red onion||1 Small, finely chopped|
|Minced parsley/Minced mint||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Olive oil||2 Tablespoon|
1 In a medium-size saucepan, bring the stockto a boil; stirin 1 teaspoon of the olive oil and the couscous.
Cover, remove from the heat, and let stand for 10 minutes.
2 Meanwhile, in a 1 0-inch nonstick skillet, heat the remaining 2 teaspoons of oil over moderate heat until very hot but not smoking.
Add the eggplants and saute, stirring, for 2 minutes.
Add the zucchini, garlic, cumin, cinnamon, salt, and pepper; saute, stirring, for 1 minute.
Add the water, cover, and cook 1 to 2 minutes longeror until the vegetables are crisp-tender.
3 To make the dressing: In a large bowl, combine the orange juice, lemonjuice, lemon rind, mustard, salt, and pepper, then whisk in the oil.
Add the couscous, vegetable mixture, chick peas, tomatoes, onion, and mint and toss to combine.
The salad will keep, refrigerated, for 2 days.