The Pioneer Woman Tasty Kitchen
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African Couscous Salad

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Level: Easy

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Description

This couscous salad has a nice sweet North African taste to it, and a little tang from the red wine vinegar. I think that cider vinegar would also taste fantastic! This is best if completely chilled before serving, giving the flavors time to marry.

Ingredients

  • 1 cup Dry Whole Wheat Couscous
  • 1-¼ cup Hot Fat-free Chicken Broth
  • 1 jar Chickpeas (10 Oz), Drained And Rinsed
  • 1 whole Medium Carrot, Shredded
  • ½ cups Diced Celery
  • 2 Tablespoons Finely Chopped Onion
  • ¼ cups Raisins (not Packed)
  • ¼ cups Dried Apricots, Chopped
  • 1 cup Red Bell Pepper, Diced
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Garam Masala
  • ¼ cups Red Wine Vinegar
  • 1 Tablespoon Olive Oil (optional)

Preparation

Boil the chicken broth in a small saucepan. Once broth is boiling, remove from heat.

Add couscous, stir to fully coat couscous and cover.

While couscous is sitting, prepare the rest of the ingredients. In a large mixing bowl, mix the remaining ingredients (see note below on optional olive oil).

Fluff couscous with a fork and let cool. (If you add the hot couscous, it will absorb too much of the liquid in the mix, including the water in the vegetables, so it is best to wait till it has cooled).

Once couscous has cooled to room temperature, add to the salad mix.

Mix and refrigerate.

Nutritional Data

3 WW points / 187.5 cal / 1.1 g fat / 41 g carbs / 4.2 g fiber
3.3 g sugar /6.3 g protein

* If you wish to add 1 tbsp. olive oil to the recipe (add it with the vinegar), the values change to:

4 WW points /207.4 cal / 3.3 g fat / 41 g carbs /4.2 g fiber
3.3 g sugar /6.2 g protein

2 Comments

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wwrawson on 5.10.2010

I really liked this salad- it was nice and light and had a great variety of textures and flavors. Will definitely make it again- probably for a potluck at work!

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sweepea on 9.10.2009

the blend of flavors in this looks great — i think i’m going to add some kalamata olives, too!

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