Mom is cooking this up in her kitchen right this very minute. The cumin and ginger are tickling my nose. This is such a pretty salad that it deserves a photo and we will take one when lunch time rolls around. Also, mom usually makes this with quinoa instead of couscous.
1 cup couscous or quinoa
1/2 cup dried cherries
1 cup boiling water
5 TBLS olive oil divided
1 orange bell pepper cut into one inch sticks
1 large onion sliced
1 1/2 tsp cumin
1/2 tsp ginger
1/4 tsp cinnamon
1 16 oz can chickpeas, drained
1/4 c cilantro, chopped
3 TBL rice wine vinegar
3 TL orange juice concentrate
Place couscous & cherries in bowl. Add boiling water & cover with plastic wrap. (If using quinoa; cook 1 cup quinoa in one cup chicken broth according to package directions)
Saute onion, pepper & spices for five minutes in 2 TBL olive oil.
Add vegetables, chickpeas & cilantro to couscous.
Whisk together remaining olive oil, orange juice concentrate & vinegar. Add to other ingredients and chill.
Mom says this recipe is adapted from one printed in USA Weekend in the summer of 2009
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