MKSquared
04-13-2002, 10:54 PM
I quietly did a search for garbanzo beans when I learned that I absolutely love them! I had some leftover dried apricots (after the Noah's Pudding debaucle), so I subbed those in for the nectarines in this recipe. (I popped them in with the couscous to soften them up a bit.) WOW. Thank you so much for posting this Mamasue -- I got it from a much earlier thread. Give this a shot -- I LOVE it, and it's beyond easy.
Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing
SOURCE: Cooking Light YEAR: June 2000 PAGE: 125
INGREDIENTS FOR 6 SERVINGS:
1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)
INSTRUCTIONS:
Try this as a light summer lunch or as a side dish for pork or ham.
1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg
Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing
SOURCE: Cooking Light YEAR: June 2000 PAGE: 125
INGREDIENTS FOR 6 SERVINGS:
1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)
INSTRUCTIONS:
Try this as a light summer lunch or as a side dish for pork or ham.
1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg