Moroccan-Inspired Couscous Salad

local_grocery_store Ingredients

• 1 cup couscous, uncooked
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons lemon juice

restaurant_menu Method

1. 1.In a medium saucepan, bring the vegetable broth, olive oil, cumin, coriander, and salt to a boil.
2. 2.Remove from heat and stir in the couscous. Cover and let sit for 10 minutes, or until the couscous has absorbed all the liquid.
3. 3.Fluff the couscous with a fork and transfer to a large bowl.
4. 4.Add the chickpeas, bell peppers, cucumber, cherry tomatoes, red onion, parsley, mint, and lemon juice to the bowl.
5. 5.Toss everything together until well combined.
6. 6.Serve the couscous salad immediately, or cover and refrigerate until ready to serve.

lightbulb_outline Tips

• chevron_rightFeel free to customize this salad with your favorite vegetables and herbs.
• chevron_rightFor added protein, try adding grilled chicken or tofu to the salad.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.