Meatless Monday, anyone? This salad is delightful as a side dish and makes a wonderful light lunch or dinner on its own. Look for whole-wheat couscous for a slightly more toothsome version of the dish, with a little added protein.
Yield: 6 servings
1 cup bulgur
1 cup toasted Israeli couscous
1 can chickpeas (aka garbanzo beans), rinsed and drained
1 roasted red bell pepper, from a jar, chopped
1 small red onion, chopped
2 3/4 cups water
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1. Boil 1 1/2 cups of water. In a medium bowl, cover the bulgur with boiling water and allow to sit for 20 minutes. Then drain the remaining water and return the bulgur to the bowl.
2. In a saucepan, bring 1 1/4 cups water to a boil, add the couscous, and reduce the heat. Cover and simmer 8 to 10 minutes or until al dente. Let the couscous cool, and then add it to the bowl, along with the chickpeas, red bell pepper, and red onion.
3. In a small bowl, combine the lemon juice, honey, cumin, cayenne pepper, and salt. Whisk in the olive oil, then toss with the salad.
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