Name: Bev’s Colorful Couscous Salad
Yield: Yield: 12 servings.
Ingredients: 3 Tbsp lemon juice; 3 Tbsp orange juice; 1½ cups vegetable broth (low-sodium or regular); salt and freshly ground black pepper to taste; ½ cup toasted slivered almonds, for garnish; 1 tsp ground cumin; 1 tsp curry powder; 1 can (19 oz/540 mL) chickpeas, drained and rinsed; ½ cup fresh parsley; 1 cup couscous; ¾ to 1 cup dried apricots; ½ cup pitted prunes; ½ cup dried cranberries; 1 small red onion, cut in chunks; ½ cup raisins; 1 red bell pepper, cut in chunks; 1 medium zucchini, cut in chunks; 2 cloves garlic; 1 slice fresh ginger (1 Tbsp minced) (optional); ⅓ cup extra-virgin olive oil or canola oil

Preparation info

Yield:
12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This nutritious, delicious salad from my friend Bev Binder of Winnipeg is an excellent vegetarian dish for a buffet and can be made in advance.

Ingredients

1½ cups vegetable broth (low-sodium or regular)
1 cup couscous<

Vegan

Method

Combine broth with couscous in a large bowl. Cover and let stand 5 to 10 minutes, then stir with a fork. Add chickpeas.

Steel Blade: Process parsley until minced, about 10 seconds. Add apricots, prunes, cranberries and raisins and process with quick on/off pulses, until coarsely chopped. Add to couscous. Process onion, bell pepper and zucchini with quick on/off pulses, until coar

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Bev’s Colorful Couscous Salad

Ingredients

Method

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