Monday, April 24, 2017

Vegetable-Couscous Salad

Vegetable-Couscous Salad
Serves 6-8

1            cup Israeli Couscous (it’s bigger than regular but I used regular)
3            tablespoons extra-virgin olive oil for sautéing.
freshly ground pepper
1/2         red onion, chopped
2            red bell peppers
1            medium zucchini, medium diced
1/2         teaspoon cumin
1            15-oz. chickpeas, drained and rinsed
3/4         cup green goddess dressing ( I found a vegan dressing recipe on-line,
                                                but any vegan dressing will work)

Cook couscous according to package.

In large sauté pan, heat oil and add diced red onion, cook a few minutes then add red bell peppers, zucchini and cumin.  Cook until vegetables are tender but not too soft. 

Transfer cooked couscous to large bowl, add cooked veggies, drained chickpeas and dressing of your choice.  Season with salt and pepper.  Eat warm or cold.

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