Moroccan Couscous and Chickpea Salad

Name: Moroccan Couscous and Chickpea Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 1 tsp Black Pepper (1 teaspoon black pepper); 15 oz Chickpeas (15 ounce can of chickpeas (garbanzo beans), rinsed and strained); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); 1 ½ cup Couscous (1 1/2 cups couscous); 3 pieces Green Onion (3 chopped green onions or scallions); ¼ tsp Ginger Powder (1/4 teaspoon ground ginger); ¼ tsp Nutmeg (1/4 teaspoon ground nutmeg); 1 piece Lemon (1 lemon); 0 pieces Olive Oil (Olive oil); 1 cup Parsley (1 cup chopped parsley); 1 cup Pistachios (1 cup shelled and unsalted pistachio nuts); 1 piece Bell Pepper (1 small red pepper, diced); 0 pieces Table Salt (Salt to taste); ½ tsp Ground Turmeric (1/2 teaspoon turmeric); 1 ½ cup Vegetable Stock (1 1/2 cups vegetable broth)

20 minAsian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Heat broth and a teaspoon of salt and bring to a boil.
2Place couscous in a bowl and add broth. Cover bowl to let couscous absorb liquid.After 5 minutes, remove cover and fluff couscous with a fork.In a large bowl, add the chickpeas, pistachios, red peppers, green onions and parsley and mix well.
3Add the zest and juice of the lemon and mix again.
4Add the spice mixture over the couscous and mix well. Taste, and add salt if needed.
5Let the salad marinate for an hour or so before serving.