1 1/2 cups whole wheat couscous
large cucumber, diced
2 good tomatoes, diced
half a small red onion, diced
can of garbanzo beans, drained and rinsed
1 1/2 Tbs whole coriander seed
good EV olive oil
fresh lemon juice
salt
pepper
Make the couscous by pouring 2 cups of boiling water over the dry couscous and cover. Let sit for a few minutes until liquid is absorbed. Fluff with a fork and then refrigerate to allow to cool while you chop and prep the other stuff.
Add the diced tomatoes, onions, and cucumbers to the couscous. Stir in the beans. Coarsely crush the coriander seeds with a mortar, spice grinder, or stick them in a baggie and beat them with something hard. Add to salad. Add olive oil, lemon juice, salt and pepper to taste. If you need an idea how much, start with 1/4-1/3 cup of olive oil and half a large lemon.
Mix it all up. It gets yummier the longer it sits.
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The warm weather made me pull this one out of my summer recipe repertoire. My kids devoured this last night and Abbey asked me to put it in her lunch box today. It's my favorite to take to a picnic.
ReplyDeleteYum. I have made this before but mine didn't call for the beans. I like that. Makes it almost more of a meal.
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