• 1 ¼ cups (310 mL) chicken stock
• 1 cup (250 mL) dry couscous
• 1/4 tsp (1 mL) turmeric
• 1/4 tsp (1 mL) ginger
• 1/4 tsp (1 mL) cinnamon
• 1 cup (250 mL) dried cranberries
• 1 medium zucchini, diced
• 2 carrots, peeled and diced
• 3 green onions, chopped
• 2 cups (500 mL) cooked chickpeas or 1-19 fl oz (540 mL) can canned chickpeas, rinsed and drained
• 1/2 cup (125 mL) black olives, chopped (optional)
• 1/2 cup (125 mL) cucumbers, chopped (optional)
• 1/2 cup (125 mL) cherry tomatoes, halved (optional)
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) canola oil
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne pepper
• 1/4 cup (60 mL) fresh parsley as garnish
Combine stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.
Stir in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed. Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.
Sauté zucchini, carrots and green onions in 1 tbsp (15 mL) canola oil for about 3-4 minutes on high. Add sautéed vegetables to couscous. Stir in cranberries and chickpeas. Optional addition of chopped raw vegetables (such as black olives, cucumber, cherry tomatoes, etc.) makes this dish even more delicious!
Whisk together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.
Cover and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.
Makes 10 servings.
