This is sort of a Westernized version of couscous that makes a great summer side or main dish. It’s from James McNair’s Beans & Grains cookbook. Ready to get your groove on?
What you need: 3 cups cooked garbanzo beans, 2 cups quick-cooking couscous, 2/3 cup dried currants (soaked to plump, then drained), 2/3 cup finely chopped sweet red pepper, ½ cup sliced green onions (including tops), ½ cup chopped fresh mint, ½ cup chopped flat leaf parsley, ½ cup pine nuts, ripe tomato wedges for garnish. For the dressing you’ll need ½ cup extra virgin olive oil, ½ cup freshly squeezed lemon juice, 1 tsp minced or pressed garlic, ½ tsp ground cumin, harissa to taste, salt and pepper added sparingly.
What you do: Prepare couscous according to package directions and set aside to cool. Mix all dressing ingredients together, whisking until combined, and set aside. Combine drained beans, cooled couscous, remaining ingredients except for pine nuts and tomato wedges, and dressing. Toss well and chill. Toast pine nuts in a heated skillet and set aside. When ready to serve, garnish the salad with tomato wedges and toasted pine nuts.
This recipe has a great deal of flexibility. Serve it solo, along side lamb chops, with a rotisserie chicken or mix in some pre-cooked chopped chicken leg meat from an assembly cooking marathon.
Related Readings: Ideas for Pineapple Recipes, Summer Menus, Backyard Barbecue Meals, Summer Cocktails.
Photo Credit: Tyger Lyllie
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