Betty demonstrates how to make Flavorful Couscous. This is a healthy dish that can be used as a salad, a side dish, or an entire meal. It is also vegetarian/vegan.
|Vegetable stock||1 Cup (16 tbs)|
|Uncooked couscous||1 Cup (16 tbs)|
|Chickpeas||15 1/2 Ounce , drained (garbanzo beans)|
|Red onion||1/4 Cup (4 tbs) , finely chopped|
|Ripe olives||2 Tablespoon , finely chopped|
|Sun dried tomatoes||1/2 Cup (8 tbs) , chop (hydrated)|
|Fresh cilantro||1 Tablespoon , chop|
|Ground cumin seed||1 Teaspoon|
|Dried parsley||1/2 Tablespoon|
|Freshly ground black peppercorns||1/2 Teaspoon|
|Ground coriander seed||1/2 Teaspoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1/4 Cup (4 tbs)|
Bring vegetable stock to a boil. Pour over couscous. Cover and let stand until tender and liquid is absorbed (about 15 minutes). Stir, to loosen.
Add chickpeas, red onion, ripe olives, sun dried tomatoes, cilantro, cumin, parsley, salt, and black pepper. Stir to combine.
Make dressing by whisking together coriander, paprika, olive oil, lemon juice, and lemon zest.
Pour dressing over couscous mixture and stir until everything in the mixture is coated.
Serve immediately, or cover with plastic wrap and refrigerate until serving time.