Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
INGREDIENTS (for 6 servings):
- 1/2 cup creamy salad dressing
- 1/4 cup plain yogurt
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 cup couscous
- 1 cup water
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1/3 cup chopped parsley
- 1/3 cup raisins
- 1/3 cup toasted and sliced almonds
- 1/2 cup canned chickpeas, drained
In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.
Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water, reduce heat, and a simmer, covered, until all water is absorbed, about 30 minutes.
Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.