Here’s a tangy vegetarian salad in the true tex-med tradition.
This recipe is always a hit. Great to serve at a party where dishes will sit unrefrigerated.
1 c. Israeli couscous 1/2 c. dried cherries or cranberries
1 c. boiling water 5 T olive oil, divided
1 lrg orange bell pepper, cut bite size 1 lrg onion, thin sliced
1 1/2 t. ground cumin 1/2 tsp. ground ginger
1/4 tsp. cinnamon Salt +Pepper
2 cups chick peas, drained 1/4 c. fresh cilantro
3 T rice wine vinegar 3 T. frozen orange juice concentrate
Place couscous and dried cherries or cranberries in medium bowl . Add boiling water; cover bowl with plastic wrap and let sit until water is absorbed, about 5 mins
Meanwhile, heat 2 T olive oil in large skillet, add pepper and onions and saute until tender, about 5 mins, and season with cumin, ginger cinnamon and S+P as they cook. Add to couscous, along with chickpeas and cilantro.
Whisk remaining 3 T of olive oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.